Boneless pork tenderloin experiences a bistro-style revival with fresh fennel, pancetta, and garlic cream sauce. Round out your meal with pasta and your favorite vegetables like steamed green beans or cooked winter squash.
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.