The aroma wafting from your oven will have your mouth watering for this fennel crusted pork tenderloin with balsamic roasted red onions . This is a really simple dish to prepare , but just delicious to serve weeknights or when company comes over .
4 small red onions ( 10 oz total ), each cut into 6 wedges
3 tsp balsamic vinegar ( I really like Fini in supermarket brands )
2 tsp fennel seeds
1/2 tsp salt
1 lb boneless pork loin , trimmed and tied
2 cups fat free chicken broth
1 tsp cornstarch
1 tbs water
1 tsp unsalted butter
Fresh flat leaf parsley , for garnish
Preheat oven to 425*F
Bresh onions with 2 tsp vinegar in a lightly oiled shallow ( 1 inch deep ) baking pan . Roast in middle of oven , turning over halfway through roasting and keeping wedges intact , until browned and tender , about 15 minutes . Cover to keep warm .
Reduce temperature to 400*F
Coarsely grind fennel seeds , salt and pepper to tastewith mortar and pestle or in an electric spice /coffee grinder , then spread on plate . Roll pork in fennel mixture , coating all sides evenly .
Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches center of pork registers 155*F , 40 to 45 minutes . transfer pork to a plate and let stand , covered , 15 minutes .
Add broth to roasting pan and deglaze by boiling over moderately high heat , scraping up browned bits , 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup 10 to 15 minutes . Add remaining teaspoon vinegar and simmer 1 minute . Stir cornstarch and water and stir into broth . Bring to a boil , then remove from heat and stir in butter .
Serve pork with onions and sauce .