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Prep 35 mins
Cook 45 mins
From the October 1995 Bon Appetit, this is a delicious meal that makes a wonderful presentation. Although it takes some time to make it, it's worth it because guests always rave.
- 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
- 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 450ºF.
- 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 150ºF, 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.
I loved it. I made as directed and it turn out wonderful. thanks for sharing
My girlfriend made this for dinner last night...and it was excellent. It was a fair amount of "last minute" cooking...but if you are presenting this to friends....they will thoroughly enjoy it.