2 pork tenderloin (sliced into 1 inch sections and flatten into medallions)
1 tsp. butter
1 c. water
1/2 c. Chablis
1 tsp. beef bouillon granules
1 tsp. fennel seeds, crushed
1/2 tsp. pepper
2 tsp. cornstarch
2 tbsp. water

Place butter in skillet. Brown medallions evenly for 7 to 8 minutes. Remove from skillet and keep warm. Combine water, wine, bouillon, fennel and pepper in skillet. Bring to a boil. Dissolve cornstarch in water. Add to pan juices. Simmer until thickened. Add pork and simmer until tender, about 5 minutes. Remove pork to serving platter and pour pan juices over meat. Garnish. Serves 4.