Categories: Pork

Ingredients

• 12 oz pork tenderloin
• 1/4 cup flour
• dash salt
• dash black pepper
• 2 tbsp olive oil
• 2 oz pancetta, chopped
• 2 fennel bulbs, trimmed and cut crosswise into 1/4-inch slices
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp lemon juice
• 1/2 cup whipping cream

Directions

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

2. In a shallow bowl, combine flour, salt and pepper; coat meat with flour mixture. In a large heavy skillet cook pork, half at a time, in hot oil over medium-high for 2-3 minutes or until meat is slightly pink in center. Remove from skillet.

3. In same skillet, cook pancetta over medium-high until crisp. Add fennel, onion and garlic. Cook for 3-5 minutes or until crisp tender. Add lemon juice; stir in whipping cream. Bring to boiling; return meat to pan. Cook until meat is heated through and sauce is slightly thickened. To serve, spoon sauce over meat.

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