Pork Medallions With Fennel And Pancetta Recipes

GRILLED BRINED PORK TENDERLOIN

Steps:

• Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
• Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro®. Add pork tenderloin pieces. Cover and let soak 6 hours to overnight.
• Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
• Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
• Paint loins with vegetable oil and move over the direct heat side of the grill. Sear until golden brown all over and internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side.
• Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.

PORK MEDALLIONS WITH FENNEL AND PANCETTA

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.

PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND GOLDEN RAISIN STUFFING

Steps:

• For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and let stand to soften. Melt the butter with a turn of the pan of EVOO in a skillet over medium heat. Add the garlic, fennel (reserving the fronds) and onions, sprinkle with some salt and pepper and cook until the vegetables soften, 12 to 15 minutes. Deglaze with the wine, transfer to a bowl and let cool completely. Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme. For the prosciutto-wrapped pork roast: Preheat the oven to 400 degrees F. Butterfly the meat by thirds: Measure one-third from the bottom of the loin, and make a lengthwise cut along one longer side (not going all the way through to the opposite side). Continue to make long cuts to open up the meat. When you have reached almost to the opposite side of the roast with your lengthwise cuts, stop and roll the top two-thirds of the roast over. Measure the height of the rolled-over portion and make a lengthwise cut to butterfly this in half. Continue slicing and opening up the meat until the loin has been butterflied into a single slab. Pound the meat with a meat mallet to 3/4-inch thick, and then sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork, cover with overlapping slices of the prosciutto, and tie in intervals with twine to secure. Heat 2 turns of the pan of EVOO in a large Dutch oven over medium-high heat. Add the pork and brown evenly all over. Toss the potatoes and onions in a roasting pan together with the rosemary, garlic, about 1/4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the Dutch oven with the wine, scraping up the bits from the bottom. Pour the liquid over the pork. Roast until the internal temperature reaches 145 degrees, up to 2 hours, then let rest 30 minutes under a foil tent. Before serving, place the roasting pan on a burner, deglaze with the stock and then stir in the fennel fronds and butter. Slice the roast, spoon the fennel butter jus over top and serve alongside the potatoes and onions.

PORK MEDALLIONS WITH FENNEL AND PANCETTA

Steps:

• In a medium saucepan cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Using a slotted spoon, remove pancetta and vegetables from skillet; set aside. In a medium bowl using a whisk, stir together LACTAID® Reduced Fat Milk, 1 tablespoon flour, and thyme. Add milk mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Set aside; cover to keep warm.
• Trim fat from meat. Cut meat crosswise into twelve slices. Place each slice between two pieces of plastic wrap. Pound meat lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap. In a shallow dish combine 1/4 cup flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Dip meat slices in flour mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.)
• Transfer the meat to a serving platter. Spoon the vegetables and sauce over the meat.