Pork Medallions with Fennel and Pancetta
- Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between 2 pieces of plastic wrap. Pound lightly with flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Combine flour, salt, and pepper. Coat meat with flour mixture. In a large heavy skillet heat olive oil over high heat. Add meat, half at a time, and cook for 2 to 3 minutes or until meat is thoroughly cooked, turning once. (Add more oil, if necessary.) Remove from skillet.
- For sauce, in the same skillet cook pancetta or bacon over medium-high heat until crisp. Add fennel, onion, and garlic and cook for 3 to 5 minutes or until crisp-tender. Add lemon juice; stir in 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. Makes 4 servings.
Nutrition Facts (Pork Medallions with Fennel and Pancetta)
- Per serving:
- 341 kcal ,
- 23 g fat
- (10 g sat. fat ,
- 105 mg chol. ,
- 175 mg sodium ,
- 12 g carb. ,
- 12 g fiber ,
- 22 g pro.