Categories: Pork
Ingredients
- 12 oz pork tenderloin
- 1/4 cup flour
- dash salt
- dash black pepper
- 2 tbsp olive oil
- 2 oz pancetta, chopped
- 2 fennel bulbs, trimmed and cut crosswise into 1/4-inch slices
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 1/2 cup whipping cream
Directions
-
Trim fat from meat. Cut meat crosswise into 1-inch slices. Place each slice between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice into a 1/4-inch medallion. Remove plastic wrap.
-
In a shallow bowl, combine flour, salt and pepper; coat meat with flour mixture. In a large heavy skillet cook pork, half at a time, in hot oil over medium-high for 2-3 minutes or until meat is slightly pink in center. Remove from skillet.
-
In same skillet, cook pancetta over medium-high until crisp. Add fennel, onion and garlic. Cook for 3-5 minutes or until crisp tender. Add lemon juice; stir in whipping cream. Bring to boiling; return meat to pan. Cook until meat is heated through and sauce is slightly thickened. To serve, spoon sauce over meat.