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Fennel Seed Pork TenderloinThe fennel in this, combined with the wine is incredible.
1 onion, sliced (optional)
1 lb (500 g) pork tenderloin
1 tbsp fennel seeds
¾ cup dry red wine
¼ cup finely chopped parsley
Extra-virgin olive oil and butter
Salt and pepper
In skillet, heat 1 tbsp each oil and butter over medium heat; cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl. If you're not doing veg, skip this step.
Meanwhile, cut pork into 1-inch thick medallions; season with ½ tsp salt and ¼ tsp pepper. Set aside.
In same skillet, heat 1 tbsp each oil and butter over medium-high heat; fry fennel seeds for 10 seconds. Add pork; brown on both sides, about 4 minutes. Pour in wine and increase heat to high; cover and cook for 3 minutes. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp, 2 to 3 minutes. Transfer pork to warm serving plate. Add onions (if using) and parsley to skillet and heat through, about 1 minute; spoon over pork. Otherwise, just pour the jus over the pork and sprinkle with parsley.
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