Pork Medallions With Fennel And Pancetta Recipes

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PORK MEDALLIONS WITH FENNEL AND PANCETTA



Pork Medallions With Fennel and Pancetta image

A savory gourmet dish in little more than half an hour? You bet! I've recently fallen in love with fennel and this recipe from BHG showcases it beautifully in a delicious, flavorful cream sauce. Prep time is cooking time and is approximate.

Provided by Christmas Carol

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (12 ounce) pork tenderloin
1/4 cup all-purpose flour
1 dash salt
1 dash pepper
2 tablespoons olive oil
2 ounces pancetta (Italian bacon) or 2 ounces bacon, finely chopped
2 fennel bulbs, trimmed and cut crosswise into 1/4 inch thick slices
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1/2 cup whipping cream

Steps:

  • Trim fat from tenderloin.
  • Cut meat crosswise into 1 inch thick slices.
  • Place each slice between 2 pieces of plastic wrap.
  • Pound to 1/4 inch thickness.
  • Remove plastic wrap.
  • In a shallow dish, combine the flour, salt, and pepper.
  • Coat tenderloin slices with flour mixture.
  • In a large, heavy skillet, heat the olive oil over high heat.
  • Add pork pieces half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in the center, turning once.
  • Add additional oil if necessary.
  • Remove pork from skillet.
  • Cook pancetta in same skillet over medium-high heat until crisp.
  • Add the fennel, onion, and garlic and cook for 3-5 minutes or until crisp-tender.
  • Add lemon juice, then stir in the whipping cream.
  • Bring to a boil, then return the pork to the skillet.
  • Cook until the pork is heated through and sauce has thickened slightly.
  • Transfer pork to a serving platter and spoon the sauce over the top.

Nutrition Facts : Calories 354.2, Fat 22.7, SaturatedFat 9.4, Cholesterol 96.9, Sodium 153.7, Carbohydrate 18.3, Fiber 4.2, Sugar 1, Protein 20.6

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