- 2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds)
- 1 1/2 teaspoons ground fennel or fennel pollen
- Kosher salt and freshly ground black pepper
- Flour, for dredging
- 2-3 tablespoons extra virgin olive oil (EVOO)
- 3 tablespoons butter
- 4 medium onions, cut into thin wedges, root ends attached
- 2 medium McIntosh apples, peeled and chopped
- 2 fresh bay leaves
- A few sprigs of fresh sage, very thinly sliced
- 1/4 cup calvados
- 1 cup chicken stock or cloudy apple cider
Season the pork with fennel, salt and pepper and dredge the tenderloins in flour. Heat a few tablespoons EVOO, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in two batches if your pot size demands it. Use a little extra EVOO if necessary for a second batch.
Remove the browned meat to a plate and add the butter to the pan.
Reduce the heat a bit and add the onions, apples, bay leaves and sage. Season with salt and pepper and cover the pan to sweat the onions for 12-15 minutes, stirring occasionally.
Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more.
Serve from the hot pot.