Pork Medallions With Fennel and Pancetta

A savory gourmet dish in little more than half an hour? You bet! I've recently fallen in love with fennel and this recipe from BHG showcases it beautifully in a delicious, flavorful cream sauce. Prep time is cooking time and is approximate.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

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

Directions

1. Trim fat from tenderloin.
2. Cut meat crosswise into 1 inch thick slices.
3. Place each slice between 2 pieces of plastic wrap.
4. Pound to 1/4 inch thickness.
5. Remove plastic wrap.
6. In a shallow dish, combine the flour, salt, and pepper.
7. Coat tenderloin slices with flour mixture.
8. In a large, heavy skillet, heat the olive oil over high heat.
9. Add pork pieces half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in the center, turning once.
10. Add additional oil if necessary.
11. Remove pork from skillet.
12. Cook pancetta in same skillet over medium-high heat until crisp.
13. Add the fennel, onion, and garlic and cook for 3-5 minutes or until crisp-tender.
14. Add lemon juice, then stir in the whipping cream.
15. Bring to a boil, then return the pork to the skillet.
16. Cook until the pork is heated through and sauce has thickened slightly.
17. Transfer pork to a serving platter and spoon the sauce over the top.