Yield: 4–5 servings

For pork:

Preheat oven to 425˚F. Pat tenderloins dry. Using a coffee grinder or mortar and pestle, grind fennel seeds until very fine. Season tenderloin with ground fennel seed, oregano, salt, and pepper.

Place 2 roasting racks on 2 sheet trays. Place 1 tenderloin on each rack and roast until a meat thermometer registers 145˚F.

Let pork sit for 10 minutes. Reserve drippings for compote before slicing.

For compote:

Add pancetta to a medium-sized sauté pan on medium heat. Cook until most of the fat has been rendered away. Remove pancetta and reserve.

Remove all but 1 tablespoon of rendered fat from pan. Add butter and sauté shallots for 2 minutes. Add garlic, and sauté 30 seconds. Add apples, and sauté for 3 minutes. Season lightly with salt.

Add wine, stock, reserved pork drippings, and bring to a boil. Cook until liquid has reduced by 2/3. Add reserved pancetta, heat for 1–2 minutes, and drizzle over sliced pork.