Slice the Cipollini Onion (3.5 ounce) and Dried Apricot (4) in half lenghwise, then set aside. In a small bowl, mix together one cup of water and Chicken Base (1 package).
In a medium saucepan over medium heat, add Unsalted Butter (1 tablespoon), Garlic (2 clove) and saute for two minutes.
Add two cups of water and bring to a boil. Add Polenta (2 ounce), Salt (1/2 teaspoon) and reduce heat to low and cover. Stir occasionally. Cook for 20 minutes. Add the Parmesan Cheese (1/4 cup) and stir to combine. Keep warm.
Meanwhile, pat Pork Tenderloin (1) with paper towels and place on a plate. Coat with Fennel Seeds (1/2 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Set aside.
In a medium oven proof saute pan over medium heat, add Olive Oil (1 tablespoon). When hot, add pork and cook for five minutes until brown on all sides.
Preheat oven to 475 degrees F (250 degrees C).
Add cipollini onion, Dried Cherry (1/4 cup), dried apricot and chicken broth. Stir to combine. Place in the oven and roast for eleven minutes until ready.
Remove the pork from the pan and place on a plate. To create the sauce, place the saute pan over medium high heat. Add two tablespoons of water and remaining Unsalted Butter (1 tablespoon) to the pan. Cook for thirty seconds, remove from heat, and set aside. Slice the pork into half inch pieces.
In the center of two plates, place the polenta and evenly distribute the pork tenderloin. Drizzle with the remaining sauce from the saute pan.