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1
Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper.
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2
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
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3
Add the pork and cook, turning, until browned, about 5 minutes.
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4
Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
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5
Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat.
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6
Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper.
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7
Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
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8
Uncover and cook until the potatoes are tender, about 10 minutes.
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9
Add the broth and the remaining 1/2 teaspoon thyme.
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10
Simmer until slightly reduced, 1 minute.
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11
Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute.
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12
Season with salt and pepper.
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13
Slice the pork and serve with the vegetables and sauce.
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14
Top with parsley.
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15
Per serving: Calories 482; Fat 24 g (Saturated 10 g); Cholesterol 137 mg; Sodium 366 mg; Carbohydrate 25 g; Fiber 4 g; Protein 38 g
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16
Photograph by Antonis Achilleos
