Pork tenderloin with fennel sauce - Mayo Clinic

Ingredients

• 4 pork tenderloin fillets, each 4 ounces
• 2 tablespoons olive oil
• 1 teaspoon fennel seeds
• 1 fennel bulb, cored and thinly sliced
• 1 sweet onion (Vidalia), thinly sliced
• 1/2 cup dry white wine
• 1 can (12 ounces) low-sodium chicken broth
• Fennel fronds, for garnish
• Orange slices, for garnish