Pork tenderloin with fennel sauce
Fennel is a vegetable that looks like a rounded cluster of celery stalks and tastes a bit like licorice.
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Cooking tools:
- Rolling pin
- Meat tenderizer
- Wax paper
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Plate
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
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