Pork Medallions With Braised Vegetables - cooking recipe

Ingredients

2 tbsp butter
2 tbsp all purpose flour
1 cup vegetable stock
1 cup dry white wine
1/2 cup 1% milk
1 lb pork tenderloin, cut into 1/2in thick medallions
2 tbsp olive oil
1 lb carrots, peeled and thinly sliced lengthways
1 lb fennel, thinly sliced
4 None onions, peeled and cut into wedges

Preparation

Melt the butter in a saucepan, stir in the flour and cook for 2 mins. Add the stock, wine and milk, stirring constantly. Bring to a boil, then simmer for 4 mins. Season with salt and black pepper. Cover and simmer for another 4 mins.
Season the pork with salt and black pepper. Heat the oil in a large frying pan and sear the pork for 4 mins, turning. Remove from the pan and keep warm.
Add the carrots, fennel and onions to the pan and saute for 3 mins. Transfer to serving bowls along with the pork. Drizzle over the sauce and season with black pepper.