Pork Tenderloin with Vegetables
Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds. Cut mushroom caps in half. Brown tenderloins in 2 Tbs. hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side. Place pork in shallow roasting pan; sprinkle with salt and 1 1/2 Tbs. pepper. Top with fennel and mushrooms; drizzle with remaining 2 Tbs. oil. Bake at 475 degrees for 35 to 40 minutes or until meat thermometer inserted into thickest portion registers 160 degrees. Transfer to a serving platter. Cook whipping cream, sherry and remaining 1 1/2 Tbs. pepper in a saucepan over low heat, stirring mixture constantly, until thoroughly heated; serve and pour over pork and vegetables. Makes 4 Servings Peppered Cheese Spread
Stir together first 8 ingredients; shape into a log. Roll in coarsely ground peppercorns. Cover and chill 8 hours. Serve with crackers. Makes 8 Servings |
