Pork Tenderloin With Sauteed Onion and Fennel Cream

Recipe by lazyme
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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