Pork Tenderloin with Vegetables

Ingredients

• 0.5 cup cooking sherry dry
• 2  fennel bulbs 
• 1.8 pound pork tenderloins trimmed
• 0.3 cup olive oil divided
• 3 large portobello mushroom caps 
• 0.5 tablespoon salt 
• 1 pint whipping cream 
• 3 tablespoons coarsely ground peppercorns black divided

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds.
2. Cut mushroom caps in half.
3. Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side.
4. Place pork in a shallow roasting pan; sprinkle with salt and 1 1/2 tablespoons pepper. Top with fennel and mushrooms; drizzle with remaining 2 tablespoons oil.
5. Bake at 475 for 35 to 40 minutes or until meat thermometer inserted into thickest portion registers 16
6. Transfer to a serving platter.
7. Cook whipping cream, sherry, and remaining 1 1/2 tablespoons pepper in a saucepan over low heat, stirring mixture constantly, until thoroughly heated; serve over pork and vegetables.
8. Prep: 15 min.,
9. Bake: 40 min., Cook: 5 min.