Fennel, I Think I Like You

For the longest time I haven't really thought that I cared much for fennel. I'm not sure why but tonight I decided to try a dish that I spotted in the THE WEEK magazine and fennel played a pretty large role. I was dubious but willing to give fennel a chance. Wow, this dish was really quite good--if you happen to eat meat. The recipe is for a pork tenderloin cut into thin medallions and dressed with the fennel sauce.

Pork Medallions with Fennel White Wine Sauce

1 large garlic clove, peeled
1 T chopped fresh rosemary
1 T chopped fresh sage
3 T olive oil
1 lb pork tenderloin cut into medallions
salt and pepper
1/2 large fennel bulb cut into small dice
1/4 cup dry white wine
1/4 cup beef or chicken broth

Smash and chop the garlic and combine with the chopped rosemary and sage.

In 12 inch skillet, heat 2 T oil over high heat. Salt and pepper the pork. Add the medallions in one layer and cook undisturbed 1 1/2 minutes and then flip for another 1 1/2 minutes. Transfer pork to a plate.

Add the remaining oil and still over pretty high heat add the fennel and some salt. Cook for a minute, stirring. Add the herb/garlic mixture and stir for 30 seconds. Pour in the wine and the broth (and any meat juice from the pork plate) and boil down for a minute.

Serve with pan sauce over the medallions. I served with some quinoa and cooked carrots with honey and lemon. Yummy!