Pork Tenderloin With Fennel Seed And Onions

• 2 tablespoons extra virgin olive oil
• 2 onions, sliced
• 1 lb pork tenderloin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1 tablespoon fennel seed
• 3/4 cup dry red wine
• 1/4 cup parsley, finely chopped

1. In skillet, heat 1 tbsp (15 mL) oil over medium heat.
2. Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
3. Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
4. In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
5. Add pork; brown on both sides, about 4 minutes.
6. Pour in wine and increase heat to high; cover and cook for 3 minutes.
7. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
8. Transfer pork to warm serving plate. Set aside.
9. Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
10. Makes 4 servings.
11. Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.

extra virgin olive oil, onions, pork tenderloin, salt, pepper, fennel seed, dry red wine, parsley

Taken from www.food.com/recipe/pork-tenderloin-with-fennel-seed-and-onions-163570 (may not work)