Makes 4 servings. Difficulty
1/3 cup gf hoisin sauce 3 Tablespoons white wine 1/4 teaspoon five-spice powder One 1 pound pork tenderloin 2 Tablespoons canola oil 1 medium red onion, halved and thinly sliced 1 medium fennel bulb, halved and thinly sliced 1 large garlic clove, minced Salt and freshly ground black pepper to taste
In a small bowl, combine hoisin sauce, wine and five-spice powder; blend well. Set aside.
Cut pork tenderloin in half lengthwise then cut into 1/4 inch thick slices.
Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add pork; sauté until browned and no longer pink, about 3-4 minutes. Remove pork from skillet and add remaining tablespoon of canola oil to skillet. Add onion, fennel and garlic; sauté for 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Add hoisin mixture; stir to coat. Cook for 1-2 minutes longer or until pork is thoroughly heated. Adjust seasonings to taste with salt and freshly ground black pepper. Serve over white rice.