Pork Tenderloin With Fennel Seed And Onions - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 onions, sliced
1 lb pork tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1 tablespoon fennel seed
3/4 cup dry red wine
1/4 cup parsley, finely chopped

Preparation

In skillet, heat 1 tbsp (15 mL) oil over medium heat.
Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
Add pork; brown on both sides, about 4 minutes.
Pour in wine and increase heat to high; cover and cook for 3 minutes.
Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
Transfer pork to warm serving plate. Set aside.
Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
Makes 4 servings.
Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.