(Printed in the Vermont Farm Table Cookbook)
2 tbsp olive oil
1 medium fennel bulb, top removed, cored and thinly sliced, plus 2 tablespoons chopped fronds for garnish
½ tsp red pepper flakes
1 pork tenderloin (about 1 ¼ lbs), trimmed
½ cup low-sodium soy sauce
½ cup Cassis
1 tbsp unsalted butter
Kosher salt and freshly ground black pepper
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the fennel and red pepper flakes and toss to coat with the oil. Cook the fennel, stirring occasionally, until soft, about 30 minutes. Season with salt and pepper to taste. Remove from the heat, cover, and set aside.
Heat the remaining 1 tablespoon oil in a separate medium skillet over high heat. Season the pork with salt and pepper to taste, place in the skillet, and brown on all sides, about 3 minutes per side. Reduce the heat to medium-low, cover, and cook until an instant-read thermometer registers 145 degrees, about 20 minutes. Transfer the pork to a plate and tent with aluminum foil.
Pour the coy sauce and maple syrup into the same skillet used for the pork. Cook, whisking frequently, over medium-low heat until the liquid is reduced by half, about 5 minutes. Increase the heat to medium-high and slowly whisk in the wine. When the sauce begins to boil, reduce the heat to medium and slowly whisk in the butter. Cook until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Add the fennel and cook just until heated through. Season with salt and pepper to taste.
Transfer the pork to a cutting board and cut into 1/2 –inch-thick diagonal slices. Pour the sauce over pork, sprinkle with the reserved fennel fronds, and serve.