Maiale con Finocchio -- Pork with Fennel

1. 1

   Preheat oven to 450F.

2. 2

   In a deep saute pan, warm the oil over medium-high heat.

3. 3

   Trim ends of tenderloins and season with salt and pepper.

4. 4

   Brown the tenderloins in the hot oil, 3-4 minutes on each side and remove to a platter.

5. 5

   Using the same pan, add a little more oil, if necessary and saute fennel and shallot, stirring occasionally until tender and slightly browned, 6-8 minutes.

6. 6

   Add garlic and saute 1 minute more.

7. 7

   Add 2 tablespoons of the balsamic vinegar and stir until nearly evaporated.

8. 8

   Remove pan from heat and season fennel and a sprinkling of salt and pepper and 1 tablespoon of sage.

9. 9

   Place tenderloins on top of fennel and roast uncovered in the center of the oven approximately 15-20 minutes for medium well to well done.

10. 10

    Remove tenderloins from pan, cover loosely with foil and let rest on a cutting board; transfer fennel to a warmed platter.

11. 11

    Place the saute roasting pan over medium-high heat.

12. 12

    Add broth and remaining 3 tablespoons of vinegar, bring to a boil, scraping up browned bits from the bottom of the pan, and simmer until the sauce is slightly reduced and thickened.

13. 13

    Carve the tenderloins into 1/2-inch medallions, arrange over the fennel, drizzle with balsamic sauce and remaining sage.

* Per serving · 4 servings · Values may vary.