Pork Medallions with Fennel and Pancetta

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.

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Pork Medallions with Fennel and Pancetta

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3.0 by 9 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Pork Medallions with Fennel and Pancetta

Directions

  1. 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.
  2. 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.
  3. Transfer the meat to a serving platter. Spoon the sauce over the meat. Makes 4 servings.
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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.
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Reviews (1)

9 Ratings
65 Days Ago
4.0
The recipe says garlic cream but no garlic shown in film . Where are the quantities? Fennel onion?

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