Fennel-Pork Ragout

  1. Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a coffee grinder.
  2. Transfer to a medium bowl, combine with the lemon juice and pork.
  3. Stir in the flour and toss to coat.
  4. In another bowl, mix the lemon zest with 2 tablespoons parsley.
  5. Heat a deep skillet or pot over high heat and add the olive oil.
  6. Brown the pork in batches, 1 minute per side, transfer to a plate.
  7. Stir in the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet.
  8. Reduce the heat and cook until the vegetables are wilted, 2 minutes.
  9. Add the tomato paste and cook, stirring, 3 minutes.
  10. Stir in the mushrooms, wine and 1/2 cup water, scrape up any browned bits.
  11. Cover and simmer over low heat until the fennel is tender, 12 minutes.
  12. Add the pork and heat through, 2 to 3 minutes.
  13. Season with salt and pepper and top with the lemon zest-parsley mixture.
  14. Serve warm and enjoy.

fennel seeds, salt, lemon juice, pork loin chops, flour, olive oil, parsley, shallots, fennel, tomato paste, mushrooms, wine red

Taken from recipeland.com/recipe/v/fennel-pork-ragout-51030 (may not work)

Another recipe

Switch theme