Pork Medallions With Fennel and Pancetta

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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