Pork with Fennel and Pancetta

Ingredients:
12 ounces pork tenderloin
1/4 cup all-purpose flour
Dash salt
Dash black pepper
2 tablespoons olive oil
2 ounces pancetta (Italian bacon) or bacon, finely chopped
2 fennel bulbs, trimmed and cut crosswise into 1/4-inch slices
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
cup whipping cream
1. Trim fat from meat. Cut meat crosswise into 1-inch-thick 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-thick medallion. Remove plastic wrap.

2. In a shallow bowl combine flour, salt, and pepper; coat meat with flour mixture. In a large heavy skillet heat olive oil over medium-high heat. Add meat, half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.) Remove from skillet.

3. In the same skillet cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 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. Transfer the meat to a serving platter. Spoon the sauce over the meat.

4. Makes 4 servings


Nutrition Facts
Nutrition facts per serving:
Calories 417
Total fat (g) 29
Saturated Fat (g) 12
Polyunsaturated Fat (g) 2
Cholesterol (mg) 106
Sodium (mg) 256
Monounsaturated Fat (g) 13
Carbohydrate (g) 18
Total sugar (g) 2
Fiber (g) 4
Protein (g) 22
Vitamin A (DV%) 0
Vitamin C (DV%) 19.485873
Calcium (DV%) 9
Iron (DV%) 14
Starch (d.e.) .5
Vegetables (d.e.) 2
Lean Meat (d.e.) 2.5