1/4 cup unsalted butter
1 medium yellow onion (finely diced (about 1 cup))
3 stalks celery, leaves included, finely diced
1/2 teaspoon ground fennel seeds
  Grated rind of 1 orange
1 cup fresh white or wheat breadcrumbs
1/2 cup pitted dried plums (about 12) chopped
6 fresh sage leaes (finely chopped (or 1/2 teaspoon dried sage))
1/4 teaspoon salt
  freshly ground pepper (to taste)
2 boneless pork tenederloids (1-1/4 pounds each, trimmed and silver skin removed)
2 tablespoons unsalted butter (melted)
2 teaspoons ground fennel seeds
2 teaspoons unsalted butter
2 shallots (finely minced)
2 tablespoons brandy (optional)
6 fresh sage leaves (finely minced)
1 cup heavy (whipping) cream
  salt (to taste)
  freshly ground pepper (to taste)