Pork Tenderloin With Vegetables

• 2 fennel bulbs
• 3 large portobello mushroom caps
• 1 (1 3/4- to 2-pound) package pork tenderloins, trimmed
• 1/4 cup olive oil, divided
• 1/2 tablespoon salt
• 3 tablespoons coarsely ground black peppercorns, divided
• 1 pint whipping cream
• 1/2 cup dry sherry

1. Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds. Cut mushroom caps in half.
2. Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side.
3. 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.
4. Bake at 475u0b0 for 35 to 40 minutes or until meat thermometer inserted into thickest portion registers 160u0b0. Transfer to a serving platter.
5. 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.
6. Prep: 15 min., Bake: 40 min., Cook: 5 min.

fennel bulbs, portobello mushroom caps, pork tenderloins, olive oil, salt, ground black, whipping cream, sherry

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-vegetables (may not work)