Pork with Fennel and Pancetta

(from Renne’s recipe box)

Source: RecipeThing user castro15

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

  1. 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.

  2. 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.

  3. 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.

Email to a friend | Print this recipe | Back