- 4 pork tenderloin fillets, each 4 ounces
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 fennel bulb, cored and thinly sliced
- 1 sweet onion (Vidalia), thinly sliced
- 1/2 cup dry white wine
- 1 can (12 ounces) low-sodium chicken broth
- Fennel fronds, for garnish
- Orange slices, for garnish
Place the pork between sheets of wax paper. Pound each with a mallet or roll with a rolling pin until about 1/4-inch thick.
In a heavy, nonstick skillet, heat the oil over medium heat. Add the fennel seeds and stir until fragrant, about 3 minutes. Add the pork and cook until browned, about 3 minutes on each side. Remove the pork from the skillet and cover to keep warm.
Add the fennel and onion slices to the skillet. Saute until tender, about 5 minutes. Remove the vegetables from the skillet and cover to keep warm.
Add the wine and chicken broth to the skillet. Boil over high heat until reduced in half. Return the pork to the skillet, cover and cook over low heat for 5 minutes. Remove the cover and add the fennel and onion mixture. Cover and cook another 2 minutes. Serve on warmed plates garnished with fennel fronds and orange slices.