Pork Tenderloin With Sauteed Onion and Fennel Cream

READY IN: 1hr 20mins
Recipe by lazyme

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.

Top Review by Baby Kato

Awesome recipe Vic. It was so good, we enjoyed every part of it. The pork was tender, moist and flavorful, the vegetables were beautifully caramelized and the sauce was to die for... so yummy. Thank you for sharing a new family favorite. Made for What's on the Menu? tag game.

Ingredients Nutrition


  1. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
  2. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds.
  3. Reduce heat to medium-low.
  4. Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.
  5. Add 1 teaspoon minced garlic and saute until tender, about 5 minutes.
  6. Season with salt and pepper.
  7. (Fennel mixture can be prepared 1 day ahead; cover and refrigerate).
  8. Preheat oven to 450ºF.
  9. Heat 1 teaspoon olive oil in another heavy large skillet over high heat.
  10. Season pork tenderloins with salt and pepper.
  11. Add pork to skillet; cook until brown on all sides, about 10 minutes.
  12. Transfer pork to baking sheet; reserve drippings in skillet.
  13. Roast pork until thermometer inserted into center registers 150ºF, about 5 minutes.
  14. Remove pork from oven; cover with foil and keep warm.
  15. 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.
  16. Increase heat to high.
  17. Add white wine and boil until liquid is reduced to glaze, about 2 minutes.
  18. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes.
  19. Season sauce to taste with salt and pepper.
  20. Rewarm fennel mixture over medium heat until heated through.
  21. Divide fennel mixture among 4 plates.
  22. Cut pork into 1/2-inch thick rounds.
  23. Arrange pork atop fennel.
  24. Spoon sauce over pork.
  25. Garnish with fennel fronds.

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