Pork with Fennel and Pancetta

Fennel adds a tasty bite to this in-a-hurry pork tenderloin that is ready to eat in less than 30 minutes.

702views
5 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
30 mins
Rate me!


Pork with Fennel and Pancetta

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

Directions

  1. Trim fat from meat. Cut meat crosswise into 1-inch-thick 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-thick medallion. Remove plastic wrap.
  2. In a shallow bowl combine flour, salt, and pepper; coat meat with flour mixture. In a large heavy skillet heat olive oil over medium-high heat. Add meat, half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.) Remove from skillet.
  3. In the same skillet cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 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. Transfer the meat to a serving platter. Spoon the sauce over the meat.
  4. Makes 4 servings

Nutrition Facts

(Pork with Fennel and Pancetta)
    Per serving:
  • 417 kcal cal.,
  • 29 g fat
  • (12 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 106 mg chol.,
  • 256 mg sodium,
  • 18 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...