1 Lb pork tenderloin
2 tsp crushed fennel seeds
Salt and Pepper
2 Tbsp olive oil
3 Tbsp minced garlic
1 tsp freshly grated orange peel
2 Medium fennel bulbs
1/4 Cup white wine
1 tsp orange juice
1/4 Cup chicken broth
1 Tbsp butter
Preheat oven to 350F
Rinse pork tenderloin, pat dry and sprinkle with salt and pepper.
Apply crushed fennel to all sides of tenderloin and set aside.
Remove core center of fennel bulb and slice into wedge lengths.
Heat olive oil over medium high heat in saute pan.
Brown tenderloin on all sides and remove from pan placing aside.
Add to the saute pan orange peel, fennel wedges and garlic over medium heat until fennel turns golden in color.
Add white wine and swirl fluid.
Add orange juice, chicken broth and butter.
Cook at a light boil for about 3 minutes to reduce liquid.
Pour fennel mixture into casserole dish and place tenderloin on top.
Add more orange peel zest to top of tenderloin for added flavor.
Bake for 15 – 20 minutes.
Remove from oven when inside temperature reached 145F and let loin sit for 10 minutes.
Slice and serve.