Pork Medallions with Creamy Fennel and Tomato Sauce

20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #3991

January 10, 2012



"This is good served with rice or buttered noodles."

Original is 4 servings

Nutritional

  • Serving Size: 1 (219.6 g)
  • Calories 384.4
  • Total Fat - 25.3 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 98.1 mg
  • Sodium - 1569.6 mg
  • Total Carbohydrate - 7.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.5 g
  • Protein - 31.2 g
  • Calcium - 31.4 mg
  • Iron - 2.8 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Lightly pound pork between sheets of plastic wrap to about 1/4-inch thickness. Spread flour on plate and dredge both sides of pork.

Step 2

Heat a large nonstick skillet over medium heat. Add a tablespoon of olive oil and saute pork about 3 minutes per side, or until just cooked through. Season lightly with salt and pepper. Remove from pan and set aside.

Step 3

Put remaining oil in pan. Add salami and saute 1 minute. Add onion; saute 4 minutes. Add the garlic and fennel; saute 5 minutes, or until vegetables have softened.

Step 4

Stir in the broth, lemon juice, tomatoes, thyme and sage. Simmer 5 minutes. Turn heat to low.

Step 5

Stir a little of the hot sauce into the sour cream, then pour back into pan to heat through. Put pork and any juices that have gathered back into pan. Let sit on low heat about 5 minutes, turning meat occasionally. Serve.

Tips


No special items needed.

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