Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

My hubs absolutely despises fennel seeds. Fennel has a distinct taste; kind of like licorice. While I don't care for licorice, I do appreciate the taste of fennel. I really wanted to try this recipe from Cooking Light, but I had to save it for when I traveled to visit my family (sans hubbie because I knew he would turn up his nose). My mom did the dirty work with taking the tenderloin out of the package and rubbing the spices on it. Yes, I still squirm when I touch raw meat... but I do it only when I have to.
I was very impressed with this pork. It is definitely one of the best tenderloin recipes I've ever had. The fennel wasn't overpowering, and the reduction sauce was amazing. I'm definitely going to make this for Aubrey (sans fennel).


Ingredients:
Sauce
1 and 1/2 cups pomegranate juice
1/2 cup orange juice
1/3 cup chopped shallots
3 tablespoons sugar
4 teaspoons chilled butter, cut into small pieces
1 tablespoon red wine vinegar
1/4 teaspoon salt

Pork
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1 pound) pork tenderloin, trimmed
1 teaspoon olive oil

Directions:
Preheat oven to 450.
To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.
To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450 for 18 minutes or until a thermometer registers 155 (slightly pink)... FYI: I cooked for about 25 minutes. Let stand 5 minutes, cut into 1/4 inch slices. Serve with sauce.
Yield: 4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce).

Nutritional Info (per serving): 302 calories; 10g fat; 23.9g protein; 28.6g carbs; 0.5g fiber; 75mg cholesterol; 1.7mg iron; 381mg sodium; 37mg calcium