Potted Pork Tenderloin With Sweet Onions And Apple

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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 to 3 tablespoons extra-virgin olive oil

3 tablespoons butter

4 medium onions, cut into thin wedges, root end attached

2 medium Macintosh apples, peeled and chopped

2 fresh bay leaves

A few sprigs fresh sage, very thinly sliced

1/4 cup calvados

1 cup chicken stock or cloudy apple cider

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