3 pork tenderloins (or 2 veal tenderloins )
Salt and ground black pepper
Butter for frying
2 tablesp. water
3-4 tablesp. cream
Clean the tenderloins, removing the sinews, beat lightly with the fists and sprinkle with salt, pepper and fennel.
Brown in a pan with plenty of butter, add the water and cream, cover, and simmer for about 6-7 min.
Take out the meat and place in an ovenproof dish.
Meanwhile, peel and chop the onions finely and brown in butter until just golden, adding a little water to keep them soft.
Boil up the onions in the gravy from the meat, adding a little more liquid if necessary.
Season with salt, pepper and soy sauce.
Pour the onion sauce over the meat, place on an asbestos mat, cover with a tightly-fitting lid and simmer until tender over a gentle heat.