pork medallions with fennel & pancetta

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  • 1-12 ounce(s) pork tenderloin
  • 1/4 cup(s) all-purpose flour
  • dash(es) salt
  • 2 tablespoon(s) olive oil
  • 2 ounce(s) pancetta finely chopped
  • 2 bulb(s) fennel trimmed/cut xwise into 4 in clices
  • 1 small onion thinly sliced
  • 2 clove(s) minced garlic
  • 2 tablespoon(s) lemon juice
  • 1/2 cup(s) whipping cream


  1. trim fat from meat, cut xwise into 1in slices. place between plastic wrap and pound lightly to 1/4 in thickness - repeat with remaining slices
  2. in bowl combine flour, salt & pepper - coat meat.
  3. in heavy large skillet heat oil. add meat 1/2 at time - cook until slightly pink in center, turning once. Remove meat from skillet. In same skillet cook bacon or pancetta over med. hight heat until crisp. add fennel, onion & garlic and cook until tender (3-5 mins). Add lemon juice and stir in cream. Bring to boil and return meat to pan. Cook until heated through and sauce thickens.
  4. Transfer to serving platter - spoon sauce over meat.
September 2013

This recipe is a personal recipe added by Dev0rah and has not been tested or endorsed by MyRecipes.

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