Instructions: Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds. Cut mushroom caps in half.

Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side. Place pork in a shallow roasting pan; sprinkle with salt and 1 1/2 tablespoons pepper. Top with fennel and mushrooms; drizzle with remaining 2 tablespoons oil.

Bake at 475 degrees for 35 to 40 minutes or until meat thermometer inserted into thickest portion registers 160 degrees. Transfer to a serving platter.

Cook whipping cream, sherry, and remaining 1 1/2 tablespoons pepper in a saucepan over low heat, stirring mixture constantly, until thoroughly heated; serve over pork and vegetables.

This recipe yields 4 servings.

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