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Pork Medallions with Fennel and Bacon


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Rate this recipe 4.5/5 (4 Votes)


  • 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



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

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