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1
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
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2
Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds.
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3
Reduce heat to medium-low.
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4
Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.
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5
Add 1 teaspoon minced garlic and saute until tender, about 5 minutes.
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6
Season with salt and pepper.
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7
(Fennel mixture can be prepared 1 day ahead; cover and refrigerate).
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8
Preheat oven to 450u00b0F.
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9
Heat 1 teaspoon olive oil in another heavy large skillet over high heat.
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10
Season pork tenderloins with salt and pepper.
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11
Add pork to skillet; cook until brown on all sides, about 10 minutes.
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12
Transfer pork to baking sheet; reserve drippings in skillet.
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13
Roast pork until thermometer inserted into center registers 150u00b0F, about 5 minutes.
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14
Remove pork from oven; cover with foil and keep warm.
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15
Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 teaspoon garlic to skillet with drippings and saute over medium heat until shallots are tender, about 2 minutes.
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16
Increase heat to high.
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17
Add white wine and boil until liquid is reduced to glaze, about 2 minutes.
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18
Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes.
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19
Season sauce to taste with salt and pepper.
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20
Rewarm fennel mixture over medium heat until heated through.
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21
Divide fennel mixture among 4 plates.
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22
Cut pork into 1/2-inch thick rounds.
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23
Arrange pork atop fennel.
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24
Spoon sauce over pork.
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25
Garnish with fennel fronds.
