Pork With Fennel And Pancetta

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

1. 1. Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice into a 1/4-inch-thick medallion. Remove plastic wrap.
2. 2. In a shallow bowl combine flour, salt, and pepper; coat meat with flour mixture. In a large heavy skillet heat olive oil over medium-high heat. Add meat, half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.) Remove from skillet.
3. 3. In the same skillet cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 5 minutes or until crisp-tender. Add lemon juice; stir in whipping cream. Bring to boiling; return meat to pan. Cook until meat is heated through and sauce is slightly thickened. Transfer the meat to a serving platter. Spoon the sauce over the meat.
4. 4. Makes 4 servings

pork tenderloin, allpurpose, salt, black pepper, olive oil, pancetta, fennel bulbs, onion, garlic, lemon juice, whipping cream

Taken from www.epicurious.com/recipes/member/views/pork-with-fennel-and-pancetta-50127631 (may not work)