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.
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 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
- 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 2% 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.
© Copyright 2007, Meredith Corporation. All Rights Reserved.