Pork Tenderloin With Fennel Seed And Onions

1. 1

   In skillet, heat 1 tbsp (15 mL) oil over medium heat.

2. 2

   Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.

3. 3

   Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.

4. 4

   In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.

5. 5

   Add pork; brown on both sides, about 4 minutes.

6. 6

   Pour in wine and increase heat to high; cover and cook for 3 minutes.

7. 7

   Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.

8. 8

   Transfer pork to warm serving plate. Set aside.

9. 9

   Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.

10. 10

    Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.