Fennel-Rubbed Pork Tenderloin With Roasted Fennel Wedges

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The Bitten Word
Nutrition per serving    (USDA % daily values)
CAL
492
FAT
138%
CHOL
48%
SOD
53%

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Ingredients for 4 servings

1 teaspoon fennel seeds

1 pound pork tenderloin

2 medium fennel bulbs, trimmed, reserving fronds

2 tablespoons extra-virgin olive oil

3 garlic cloves, smashed

1/4 cup dry white wine

1/2 cup reduced-sodium chicken broth

2 tablespoons unsalted butter, cut into pieces

1/2 teaspoon fresh lemon juice, or to taste

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