Ingredients:

● 2 (1- to 1 1/2-lbs each) pork tenderloins
● Kosher salt and freshly ground black pepper
● South Chicago Packing Angus Beef Tallow Spray, for coating skillet
● 2 tbsp Dijon mustard
● 1 tbsp minced fresh thyme, plus more for garnish
● 2 1/2 tsp ground fennel seed
● 2 tsp minced fresh sage
● 2 tsp maple syrup
● 1 large yellow onion, cut into 1/2-inch slices
● 1 small fennel bulb, cut into 1/2-inch slices
● 1/3 cup low-sodium chicken broth

Directions:

1. Preheat oven to 375°F. Pat pork dry with paper towels and season all over with salt and pepper. Coat a large cast-iron skillet with tallow spray and heat over medium-high heat. Working with one tenderloin at a time, sear on all sides until golden-brown, about 5 to 7 minutes. Transfer tenderloin to a rimmed baking sheet. Repeat with remaining tenderloin and set aside.

2. In the same skillet, add additional tallow spray and reduce heat to medium. Add onions and fennel, and cook, stirring frequently, until vegetables are crisp-tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Add broth and remove from heat.

3. Combine mustard, thyme, fennel seeds, sage and maple syrup in a small bowl. Brush mustard mixture evenly over tenderloins. Place tenderloins on top of vegetables. Bake until tenderloins reach an internal temperature of 145°F, about 18 to 22 minutes. Let rest for at least 10 minutes before slicing. Garnish with additional thyme, and serve.