If vermouth isn't handy, substitute dry white wine. Leeks provide subtle savoriness, though you can use onions instead.

Recipe by Cooking Light January 2007


Recipe Summary

6 servings (serving size: 3 ounces pork and about 1/2 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Dredge pork in flour, and sprinkle with 1/2 teaspoon salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Add pork, and cook for 8 minutes, browning on all sides. Remove from pan.

  • Add 1 teaspoon fennel seeds to pan, and cook for 30 seconds. Add leek and sliced fennel. Reduce heat to medium, and cook for 10 minutes or until tender. Add vermouth, and cook for 2 minutes or until liquid almost evaporates. Return pork to pan. Add broth, and bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until pork is tender. Stir in the remaining 1/4 teaspoon salt. Thinly slice pork.

Nutrition Facts

290 calories; calories from fat 32%; fat 10.4g; saturated fat 3.2g; mono fat 5.4g; poly fat 0.9g; protein 27.1g; carbohydrates 16.2g; fiber 3.2g; cholesterol 67mg; iron 2.5mg; sodium 499mg; calcium 77mg.