1 lb. pork tenderloin, sliced into 1-inch medallions
1 Tbsp. kosher salt
1 tsp. ground fennel seed
1 tsp. freshly ground black pepper
½ cup chicken stock
1 Tbsp. Dijon mustard
2 Tbsp. olive oil
2 cups red grapes, halved
½ cup thinly sliced fennel
¼ cup thinly sliced shallot
1 Tbsp. orange zest
• Season the pork slices with the salt, ground fennel and pepper.
• In a small bowl, stir together the chicken stock and mustard and set aside.
• In a large skillet over medium-high heat, add the olive oil and sear the pork 2 minutes. Flip and add the grapes, fennel and shallot. Cover and cook 1 to 2 minutes.
• Add the stock mixture to the skillet and cover. Reduce the heat to medium-low and cook 5 to 7 minutes, until the pork and fennel are cooked through and the sauce begins to thicken. Top with orange zest before serving.