Pork Medallions With Fennel
|Pork tenderloin||1 1⁄4 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Bouillon granules||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Fennel||1 Cup (16 tbs)|
Trim excess fat from pork.
Coat a large skillet with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add pork, and cook 5 to 6 minutes, turning to brown evenly.
Remove pork from skillet; drain well.
Wipe skiller dry with a paper rowel.
Add 1/2 cup water, wine, bouillon granules, fennel seeds, and pepper to skillet.
Bring to a boil; add pork.
Cover, reduce heat, and simmer 5 minutes or until pork is render.
Transfer pork to a serving platter; keep warm.
Dissolve cornstarch in 1 tablespoon water.
Add to pan juices, stirring to blend.
Bring to a boil; reduce heat, and simmer until thickened.
Pour over pork; garnish with fresh fennel.