Directions

• Preheat oven to 350°F and pat the tenderloin dry.
• Crush the fennel seeds into a fine grind and mix with salt and pepper. Rub this mixture all over the tenderloin.
• Heat 2 Tbs of butter in a large, oven proof skillet over medium-high heat. Brown the tenderloin on all sides, and transfer to a plate.
• Cut fennel into 1/2 inch wedges. Add fennel wedges and garlic into the skillet, and cook until they brown.
• Deglaze the skillet with the wine, then add the chicken stock and remaining butter.
• Put the tenderloin on the fennel in the skillet, and put the skillet in the oven. Cook for 15 minutes.
• Put the tenderloin on a cutting board, and let it rest for 10 minutes.
• While the pork is resting, put the skillet over medium-high heat until most of the liquid has evaporated.
• Stir in lemon juice and 1/4 cup of chopped fennel fronds to complete the sauce.
• Serve the sliced tenderloin with the sauce.