PANCETTA WRAPPED PORK TENDERLOIN
This is an elegant main course protein that can be on the table in less than an hour.
Provided by Deborah Mele
Categories Meat - Pork
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- In a small bowl, mix together the garlic, rosemary, fennel, salt, pepper, and olive oil.
- Rub the oil and herb mix over the tenderloin to coat evenly.
- Wrap the pancetta slices around the tenderloin, tucking the ends underneath.
- Roast the tenderloin uncovered in the oven until an instant read thermometer reds 145 degrees F. when inserted into the thickest part of the tenderloin, about 20 to 25 minutes.
- Cover the tenderloin with foil and rest for 10 minutes.
- Slice and serve!
Nutrition Facts : Calories 394 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 320 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
ROAST LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
PORK MEDALLIONS WITH FENNEL AND PANCETTA
A savory gourmet dish in little more than half an hour? You bet! I've recently fallen in love with fennel and this recipe from BHG showcases it beautifully in a delicious, flavorful cream sauce. Prep time is cooking time and is approximate.
Provided by Christmas Carol
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 354.2, Fat 22.7, SaturatedFat 9.4, Cholesterol 96.9, Sodium 153.7, Carbohydrate 18.3, Fiber 4.2, Sugar 1, Protein 20.6
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORK TENDERLOIN WITH FENNEL SEED AND ONIONS
If you like the taste of fennel seed this is a wonderful dish! A quick and easy recipe, but good enough to serve to guests! Recipe from Homemakers Magazine.
Provided by Elly in Canada
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, heat 1 tbsp (15 mL) oil over medium heat.
- Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
- Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
- In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
- Add pork; brown on both sides, about 4 minutes.
- Pour in wine and increase heat to high; cover and cook for 3 minutes.
- Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
- Transfer pork to warm serving plate. Set aside.
- Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
- Makes 4 servings.
- Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.
Nutrition Facts : Calories 280.8, Fat 13.2, SaturatedFat 3.1, Cholesterol 74.8, Sodium 353.2, Carbohydrate 7.7, Fiber 1.5, Sugar 2.7, Protein 24.2
ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES
Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
- Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.
Nutrition Facts : Calories 655 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.54 milligram of sodium
FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES
Provided by Ian Knauer
Categories Roast Sauté Quick & Easy Dinner Pork Tenderloin Fennel Winter Healthy Candy Thermometer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
- Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
- Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
- Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
PORK MEDALLIONS WITH FENNEL AND PANCETTA
This quick-to-fix dish is simple enough for a weeknight meal. The pancetta, a flavorful Italian bacon, and fennel make it special enough for guests.
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saucepan cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Using a slotted spoon, remove pancetta and vegetables from skillet; set aside. In a medium bowl using a whisk, stir together LACTAID® Reduced Fat Milk, 1 tablespoon flour, and thyme. Add milk mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Set aside; cover to keep warm.
- Trim fat from meat. Cut meat crosswise into twelve slices. Place each slice between two pieces of plastic wrap. Pound meat lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap. In a shallow dish combine 1/4 cup flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Dip meat slices in flour mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. 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, if necessary.)
- Transfer the meat to a serving platter. Spoon the vegetables and sauce over the meat.
Nutrition Facts : Calories 290 calories, Carbohydrate 17 g, Cholesterol 69.7 mg, Fat 14.1 g, Fiber 2.5 g, Protein 23.2 g, SaturatedFat 4.4 g, Sodium 290.3 mg, Sugar 3.7 g
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