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.

1 Cup unsalted butter

2/3 Cup granulated sugar

2 Tbsp grated orange peel

2 tsp vanilla extract

2 Cups all-purpose flour

1/4 tsp salt

1/2 Cup chopped pecans

Preheat oven to 325F. Blend together butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour into butter mixture and blend with fork until mixture forms a soft dough. Add chopped pecans.

Scoop up dough and place in a one gallon ziplock bag. Flatten dough into a uniform square and refrigerate for at least one hour.

Cut ziplock bag and place dough square on lightly greesed cookie sheet. Cook for 28 minutes. Cool for 10 minutes and cut into squares. Place on wire rack.

Bon Appetit!