Pork Tenderloin With Sauteed Onion And Fennel Cream - cooking recipe

Ingredients

3 tablespoons olive oil
2 teaspoons fennel seeds, crushed
2 medium fennel bulbs, quartered, cored, thinly sliced
1 large onion, thinly sliced
2 tablespoons garlic, minced
24 ounces pork tenderloin, cut crosswise in half
3 large shallots, minced
1/2 cup dry white wine
1 1/2 cups chicken broth
1/2 cup whipping cream
fennel leaves

Preparation

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds.
Reduce heat to medium-low.
Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.
Add 1 teaspoon minced garlic and saute until tender, about 5 minutes.
Season with salt and pepper.
(Fennel mixture can be prepared 1 day ahead; cover and refrigerate).
Preheat oven to 450\u00b0F.
Heat 1 teaspoon olive oil in another heavy large skillet over high heat.
Season pork tenderloins with salt and pepper.
Add pork to skillet; cook until brown on all sides, about 10 minutes.
Transfer pork to baking sheet; reserve drippings in skillet.
Roast pork until thermometer inserted into center registers 150\u00b0F, about 5 minutes.
Remove pork from oven; cover with foil and keep warm.
Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 teaspoon garlic to skillet with drippings and saute over medium heat until shallots are tender, about 2 minutes.
Increase heat to high.
Add white wine and boil until liquid is reduced to glaze, about 2 minutes.
Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes.
Season sauce to taste with salt and pepper.
Rewarm fennel mixture over medium heat until heated through.
Divide fennel mixture among 4 plates.
Cut pork into 1/2-inch thick rounds.
Arrange pork atop fennel.
Spoon sauce over pork.
Garnish with fennel fronds.