Pork Tenderloin With Sauteed Onion and Fennel Cream

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.

• Ready In: 1 hr 20 mins
• Serves: 4

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

Directions

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.