Pork Medallions With Fennel And Pancetta Food

PORK MEDALLIONS WITH FENNEL AND PANCETTA

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.