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Pork Tenderloins

2 teaspoons extra virgin olive oil
1/2 cup chopped fresh fennel
3 large garlic cloves, minced
2/3 cup canned unsalted chicken broth
1/2 teaspoon fennel seeds, chopped
1/2 teaspoon cayenne pepper
1 lb pork tenderloin
1/4 cup white Zinfandel wine

Heat oil in heavy large ovenproof skillet over medium heat. Add
fennel and half of garlic and saute until almost tender, about 5
minutes. Pour in 1/3 cup chicken broth and sprinkle over half of
fennel seeds. Cover and simmer until fennel is very tender and
liquid is absorbed, about 10 minutes. Season to taste with salt
and pepper. Cool. Starting 1/2 inch up on 1 long side, cut through
tenderloin to within 1/2 inch of opposite side. Open as for book.

Continue cutting through thick portion of tenderloin until meat
forms 1;/2-inch-thick rectangle. Spread fennel mixture evenly over
pork. Beginning at 2 long end, roll pork up jelly roll style. Tie
pork with stirring to secure. (Can be prepared 8 hours ahead. Cover
and refrigerate.) Preheat oven to 425F. Place pork in same skillet.
Rub pork with remaining garlic clove, cayenne pepper and 1/4 teaspoon
fennel seeds.

Season with salt and pepper. Roast in oven until pork is cooked
through, about 25 minutes. Remove pork from skillet and keep warm.
Pour remaining 1/3 cup chicken broth into skillet, add wine. Boil
until reduced by half, about 1 minute. Remove string from pork.
Cut pork into 1-inch pieces. Divide between plates, cut side up.
Spoon sauce over pork and serve.

Serve this dish, with butter and garlic egg noodle, and candied
carrots. A nice white chocolate moose, and a glass of Merlot wine


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