Pork Medallions with Fennel and Pancetta


Pork Medallions with Fennel and Pancetta

Nutritional Facts
Serving Size: 
3 pork medallions, 1/3 cup vegetables and 3 tbsp sauc
Calories from Fat: 
127.14kcal
Calories: 
288
Total Fat: 
14.29g
Saturated Fat: 
4.39g
Cholestrol: 
69.92mg
Sodium: 
297.70mg
Dietary Fiber: 
2.38g
Total Carbohydrate: 
16.77g
Sugars: 
4.17g
Protein: 
23.18g
Calcium: 
119.95mg
Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Source: 
Makers of LACTAID® Brand Products

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.

Yields/Serves: 
4
servings
Ingredients: 
2 ounces pancetta (Italian bacon) or bacon, finely chopped
1 fennel bulb, trimmed and thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup LACTAID® Reduced Fat Milk
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme, crushed
1 (12 ounce) pork tenderloin
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
  1. 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.
  2. 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.)
  3. Transfer the meat to a serving platter. Spoon the vegetables and sauce over the meat.
Notes: 

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