Maiale con Finocchio -- Pork with Fennel

• 2 to 3 tbsp. olive oil
• 2 (10 oz. each) pork tenderloins, trimmed
• Salt and pepper, to taste
• 3 fennel bulbs, cored and cut into 1/4-inch slices
• 1 shallot, sliced thinly
• 2 cloves garlic, minced
• 5 to 6 tbsp. balsamic vinegar
• 2 tbsp. minced fresh sages leaves
• 1/2 cup chicken broth

1. Preheat oven to 450F.
2. In a deep saute pan, warm the oil over medium-high heat.
3. Trim ends of tenderloins and season with salt and pepper.
4. Brown the tenderloins in the hot oil, 3-4 minutes on each side and remove to a platter.
5. Using the same pan, add a little more oil, if necessary and saute fennel and shallot, stirring occasionally until tender and slightly browned, 6-8 minutes.
6. Add garlic and saute 1 minute more.
7. Add 2 tablespoons of the balsamic vinegar and stir until nearly evaporated.
8. Remove pan from heat and season fennel and a sprinkling of salt and pepper and 1 tablespoon of sage.
9. Place tenderloins on top of fennel and roast uncovered in the center of the oven approximately 15-20 minutes for medium well to well done.
10. Remove tenderloins from pan, cover loosely with foil and let rest on a cutting board; transfer fennel to a warmed platter.
11. Place the saute roasting pan over medium-high heat.
12. Add broth and remaining 3 tablespoons of vinegar, bring to a boil, scraping up browned bits from the bottom of the pan, and simmer until the sauce is slightly reduced and thickened.
13. Carve the tenderloins into 1/2-inch medallions, arrange over the fennel, drizzle with balsamic sauce and remaining sage.

olive oil, pork tenderloins, salt, fennel bulbs, shallot, garlic, balsamic vinegar, sages leaves, chicken broth

Taken from www.foodgeeks.com/recipes/18801 (may not work)