In skillet, heat 1 tbsp (15 mL) oil over medium heat.

Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.

Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.

In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.

Add pork; brown on both sides, about 4 minutes.

Pour in wine and increase heat to high; cover and cook for 3 minutes.

Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.

Transfer pork to warm serving plate. Set aside.

Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.

Makes 4 servings.

Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.