Italian Meats and Poultry Recipes - Pork Medallions with Fennel and Pancetta

Ingredients           

• 1 12-ounce pork tenderloin

• 3/4 cup all-purpose flour

• Dash salt

• Dash black pepper

• 2 tablespoons olive oil

• 2 ounces pancetta or bacon, chopped

• 2 fennel bulbs, trimmed* and sliced crosswise

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 2 tablespoons lemon juice

• 1/2 cup whipping cream

• 2 tablespoons snipped fresh flat-leaf parsley

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Method:

1. Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. Pound meat lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.

2. In a shallow dish combine flour, salt, and pepper. Dip meat slices in flour mixture to coat.  In a heavy very large skillet heat olive oil over high heat.

3. Cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil during cooking, if necessary.) Remove meat from skillet; set aside.

4. For sauce, in the same skillet cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic; cook for 3 to 5 minutes or until crisp-tender.

5. Add lemon juice; stir in whipping cream. Bring to boiling; return meat to skillet. Cook until meat is heated through and sauce is slightly thickened.

6. Transfer meat to a serving platter. Spoon sauce over meat. Sprinkle with parsley.