Pork with Fennel and Pancetta

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Servings: 4 servings


  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 small onion
  • 2 count fennel bulbs
  • 2 clove garlic
  • 1/2 cup whipping cream
  • 2 ounce pancetta
  • 2 tablespoon lemon juice
  • 12 ounce pork tenderloin
  • 1/4 cup flour
  • 2 tablespoon olive oil


    1. Trim fat from meat. Cut meat crosswise into 1-inch thick slices. Place each slice between 2 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.
    3. In a large heavy skillet heat 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. Remove from skillet.
    4. In the same skillet cook pancetta over medium-high heat until crisp. Add fennel, chopped onion, and minced 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.
    5. Transfer the meat to a serving platter. Spoon the sauce over the meat.


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