Pork Tenderloin With Fennel Seed and Onions

If you like the taste of fennel seed this is a wonderful dish! A quick and easy recipe, but good enough to serve to guests! Recipe from Homemakers Magazine.

• Ready In: 40 mins
• Serves: 4

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

Directions

1. In skillet, heat 1 tbsp (15 mL) oil over medium heat.
2. Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
3. 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.
4. In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
5. Add pork; brown on both sides, about 4 minutes.
6. Pour in wine and increase heat to high; cover and cook for 3 minutes.
7. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
8. Transfer pork to warm serving plate. Set aside.
9. Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
10. Makes 4 servings.
11. 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.