Pork and Fennel Saute

• 1 fennel bulb
• 1 lb pork tenderloin, trimmed, cut in 8 pieces
• 2 tablespoons flour
• 4 teaspoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 apple, cut into 1/4 inch wedges
• 12 cup chicken broth
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons sour cream

1. Cut off the fennel fronds and stalks, Chop 2 tablespoons of the fronds.
2. Reserve.
3. Cut bulb in half lengthwise and thinly slice.
4. Set aside.
5. Whit the heel of your hand, gently flatten the pork.
6. On a sheet of wax paper, dredge the pork in flour, shaking off the excess.
7. In a large skillet, heat 1 T of the oil over moderately high heat.
8. Add the pork and cook for 3 minutes on each side or until just cooked through.
9. Transfer to a plate.
10. Add the remaining oil, onion, and garlic and saute until softened.
11. Add the sliced fennel and saute for 5 minutes, or until crisp-tender.
12. Add the apple and saute for 5 minutes more.
13. Stir in the broth, 1/2 cup water, salt and pepper and bring to a boil.
14. Reduce to a simmer, return pork to the pan and cook for 1 minute, until heated through.
15. Serve with sour cream and reserved fennel fronds.

fennel, pork tenderloin, flour, olive oil, onion, garlic, apple, chicken broth, salt, pepper, sour cream

Taken from www.food.com/recipe/pork-and-fennel-saute-299631 (may not work)