Pork Medallions With Fennel And Pancetta - cooking recipe

Ingredients

1 (12 ounce) pork tenderloin
1/4 cup all-purpose flour
1 dash salt
1 dash pepper
2 tablespoons olive oil
2 ounces pancetta (Italian bacon) or 2 ounces bacon, finely chopped
2 fennel bulbs, trimmed and cut crosswise into 1/4 inch thick slices
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1/2 cup whipping cream

Preparation

Trim fat from tenderloin.
Cut meat crosswise into 1 inch thick slices.
Place each slice between 2 pieces of plastic wrap.
Pound to 1/4 inch thickness.
Remove plastic wrap.
In a shallow dish, combine the flour, salt, and pepper.
Coat tenderloin slices with flour mixture.
In a large, heavy skillet, heat the olive oil over high heat.
Add pork pieces half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in the center, turning once.
Add additional oil if necessary.
Remove pork from skillet.
Cook pancetta in same skillet over medium-high heat until crisp.
Add the fennel, onion, and garlic and cook for 3-5 minutes or until crisp-tender.
Add lemon juice, then stir in the whipping cream.
Bring to a boil, then return the pork to the skillet.
Cook until the pork is heated through and sauce has thickened slightly.
Transfer pork to a serving platter and spoon the sauce over the top.