Pork Tenderloin Braised With Elderflower And Fennel

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2 tablespoons canola oil

2 pork tenderloins (12 ounces each), sliced crosswise 1 1/2 inches thick and lightly pounded

1 teaspoon fennel seeds, chopped

1 teaspoon cracked black peppercorns


2 fennel bulbs—cored and thinly sliced

1 large onion, halved and thinly sliced

1 1/2 cups dry white wine

1/2 cup elderflower cordial

5 thyme sprigs

2 bay leaves

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