Instructions: Heat 2 tablespoons olive oil in a heavy large skillet over medium high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium low. Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.

Add 1 tablespoon minced garlic and saute until tender, about 5 minutes.

Season with salt and pepper. (This can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 450. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Season pork tenderloins with salt and pepper. Add pork to skillet; cook until brown on all sides, about 10 minutes. Transfer pork to baking sheet; reserve drippings in the skillet. Roast pork until thermometer inserted into center registers 150, about 5 minutes. (I like my pork done well, so I cook abit longer making sure it is not pink inside.)

Meanwhile add minced shallots and remaining 1 teaspoon of crushed fennel seeds and 1 tablespoon garlic to the skillet with drippings; saute over medium heat until shallots are tender, about 2 minutes. Increase heat to high. Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt & pepper.

Rewarm fennel mixture (if prepared ahead) over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2" thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds.

NOTES : Serve with Potato & Celery Root Puree. (See Side Dishes - Vegetables)

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