Ingredients :

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1 ½ pounds pork tenderloins
Sea saltValentine's hearts
Freshly ground black pepper

Black Cherry-Pepper Sauce :
1 cup sugar
1 pound fresh pitted cherries or ½ pound canned pitted cherries in juice, divided
1 tablespoon Asbach Uralt
1 teaspoon glace de viande
Sea salt
1 tablespoon freshly ground black pepper

Braised Fennel :
2 fennel bulbs with greens
1 tablespoon unsalted butter
2 shallots, diced
½ cup heavy cream
Sea salt
Freshly ground white pepper
1 teaspoon Absinthus or other German absinthe

Dish :
One 500-gram package Bechtle Bavarian Style Spätzle

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Method :

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For the Pork Medallions :
1. Cut the tenderloins into pieces about 1 inch thick. Season with the salt and pepper.
2. Heat a grill or grill pan over high heat. Grill the tenderloins until golden brown, about 2 minutes each side.

For the Black Cherry-Pepper Sauce :
1. Place sugar and 2 tablespoons of water in a medium-sized stockpot and caramelize the sugar over low heat. Add two-thirds of the cherries, 3 cups water, Asbach Uralt, and glace de viande. Cook until the cherries are soft, and then remove from heat.
2. Place the cherry mixture in a food processor or blender and process until smooth. Pass through a fine-mesh sieve into a saucepan. Reduce over medium-low heat until it becomes syrupy, about 2 minutes. Add salt to taste and the black pepper.

For the Braised Fennel :
1. Remove the greens from the fennel bulbs and reserve. Cut the bulbs into quarters. Remove the root, as it is bitter. Using a mandoline, cut the fennel into fine strips. If you do not own a mandoline, cut the fennel into juliennes.
2. In a sauté pan, melt the butter. Add the shallots and cook until glossy, about 1 minute. Add the fennel and cook until tender. Add the cream and reduce until it has a coating consistency. Season with the salt and pepper. Add the Absinthus. Chop and add the reserved fennel greens.

Prepare the spätzle according to the package instructions. You may wish to sauté the spätzle in butter before serving.

Presentation :
Place the spätzle on the center of each serving plate. Place the pork medallions around the spätzle and drizzle with the Black Cherry-Pepper Sauce. Using two tablespoons, shape the Braised Fennel into quenelles and place them between the pork medallions. Slice the remaining 1/3 cup cherries in half and use as garnish.