Pork Medallions with Fennel and Bacon

By á-68271

Ingredients

• 12 oz pork tenderloin
• 1/4 cup flour
• 1/2 tsp salt and pepper
• 2 TBS olive oil
• 2 oz bacon finely chopped
• 2 fennel bulbs, trimmed and cut crosswise into 1/4 inch slices
• 1 med onion
• 3 cloves garlic
• 2 TBS lemon juice
• 1/2 cup whipping cream (substitute creamer)
• 2 TBS Italian parsley

Preparation

Step 1

-Cut pork to 1/4 inch thickness or pound to that
-Combine flour, salt and pepper and dredge pork slices
-Cook pork for 2-3 minutes turning once. Remove and set aside
-Cook bacon, add fennel, onion and garlic. Cook until crisp tender
-Add lemon juice and cream and bring to boil
-Return pork to pan and heat through
-Serve with parsley garnish