Pork Medallions With Fennel And Pancetta Recipes

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PORK MEDALLIONS WITH FENNEL AND PANCETTA



Pork Medallions With Fennel and Pancetta image

A savory gourmet dish in little more than half an hour? You bet! I've recently fallen in love with fennel and this recipe from BHG showcases it beautifully in a delicious, flavorful cream sauce. Prep time is cooking time and is approximate.

Provided by Christmas Carol

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 354.2, Fat 22.7, SaturatedFat 9.4, Cholesterol 96.9, Sodium 153.7, Carbohydrate 18.3, Fiber 4.2, Sugar 1, Protein 20.6

PORK MEDALLIONS



Pork Medallions image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup panko bread crumbs
1 tablespoon garlic powder
Salt and freshly ground black pepper
1 (1 to 1 1/2 pound) pork loin, sliced into medallions and pounded thin
Milk, as needed to moisten pork
2 tablespoons grapeseed oil

Steps:

  • Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

Steps:

  • Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
  • Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
  • Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

PORK MEDALLIONS



Pork Medallions image

My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (about 1/2 pound)
1 tablespoon olive oil
1-1/2 teaspoons butter
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

FETTUCCINE WITH PANCETTA AND FENNEL



Fettuccine with Pancetta and Fennel image

Categories     Milk/Cream     Dairy     Pasta     Pork     Dinner     Parmesan     Fennel     Fall     Winter     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
5 ounces thinly sliced pancetta, cut into matchstick-size strips
3 garlic cloves, minced
2 large fennel bulbs, fronds chopped, bulbs cut into 1/4-inch-thick wedges
2 teaspoons fennel seeds
1/8 teaspoon dried crushed red pepper
1 cup whipping cream
1 pound fettuccine
Freshly grated Parmesan cheese

Steps:

  • Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté until garlic is pale golden, about 4 minutes. Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper. Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes. Add cream; cook until reduced by half, about 10 minutes.
  • Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with fennel mixture and enough reserved cooking water to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.

MEDALLION OF PORK WITH SESAME SEEDS



Medallion of Pork With Sesame Seeds image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

8 slices boneless loin of pork, about 3 ounces each, trimmed of excess fat
2 tablespoons finely chopped shallots
1 tablespoon grated fresh ginger root
4 tablespoons dry white wine
2 tablespoons sherry wine
1/8 teaspoon red hot pepper flakes
Freshly ground pepper to taste
2 tablespoons dark soy sauce
1 egg white
2 tablespoons cornstarch
1 3/4 cups sesame seeds
2 tablespoons vegetable or corn oil
2 tablespoons butter
2 tablespoons coarsely chopped fresh coriander

Steps:

  • Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder.
  • Combine the shallots, ginger, white wine, sherry, pepper flakes, ground pepper and soy sauce in a bowl and blend. Place the pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
  • Combine the egg white with the cornstarch in a bowl and beat well with a wire whisk to blend.
  • Drain the pork medallions, reserving the marinade. Brush the medallions with the egg white mixture.
  • Pour the sesame seeds into a flat dish and dip the medallions one at a time in the seeds to coat both sides generously.
  • Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot, add the slices of meat and cook over medium heat about 5 minutes or until brown. Turn the slices over and cook about 5 minutes. Reduce the heat and continue cooking for about 2 minutes longer, turning the slices occasionally. Transfer the meat to a warm serving platter.
  • In a small saucepan, add the reserved marinade and bring to a simmer. Cook about 2 minutes. Stir in the butter and blend well.
  • Spoon the sauce over the pork medallions and sprinkle with coriander. Serve immediately.

Nutrition Facts : @context http, Calories 759, UnsaturatedFat 36 grams, Carbohydrate 21 grams, Fat 56 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 528 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED PORK LOIN WITH FENNEL



Roasted Pork Loin with Fennel image

Categories     Garlic     Herb     Pork     Vegetable     Roast     Dinner     Meat     Bacon     Fennel     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 13

1 cup chopped pancetta or bacon
10 garlic cloves, peeled
2 tablespoons fennel seeds
2 tablespoons olive oil
2 tablespoons dry red wine
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/2 teaspoon ground black pepper
1 3-pound boneless pork loin
6 bay leaves
1 1/2 cups (or more) chicken stock or canned low-salt broth
2 fennel bulbs, tops trimmed, bulbs cut into thin wedges
Lemon wedges

Steps:

  • Blend first 8 ingredients in processor until mixture is finely chopped.
  • Using tip of small sharp knife, make about twenty 1 1/2-inch-deep incisions all over pork loin. Press 1 generous teaspoonful of pancetta paste into each incision. Rub remaining paste over outside of pork. Arrange bay leaves in bottom of roasting pan. Place pork loin atop bay leaves. Cover; let pork stand at room temperature 2 hours or refrigerate overnight.
  • Preheat oven to 375°F. Sprinkle pork with salt. Roast 45 minutes. Pour 1 1/2 cups stock into pan. Continue to roast until thermometer inserted into center registers 155°F, adding more stock if it evaporates and basting pork with juices occasionally, about 45 minutes longer.
  • Transfer pork to cutting board. Discard bay leaves. Transfer pan juices to small saucepan. Skim fat from top of juices; boil until liquid is reduced by half, about 4 minutes. Cut pork into 1/2-inch-thick slices. Transfer to platter. Pour juices over. Surround with fennel and lemon wedges (squeeze lemon over fennel at table).

BACON WRAPPED PORK MEDALLIONS



Bacon Wrapped Pork Medallions image

This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!

Provided by Eve Marie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 8

8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
  • Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
  • Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g

PARMESAN PORK MEDALLIONS



Parmesan Pork Medallions image

Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound pork tenderloin
2 tablespoons seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
Dash pepper
2 teaspoons canola oil
1/4 cup sliced onion
1 garlic clove, minced

Steps:

  • Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

FLORENTINE PORK MEDALLIONS



Florentine Pork Medallions image

An easy, flavorful dish. This can be a weeknight family dinner or an elegant presentation for company. Pleasing to children and adults!

Provided by Alskann

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin
2 -3 tablespoons all-purpose flour
1 cup white wine
1 cup milk
2 -3 tablespoons chopped sun-dried tomatoes
1/2 cup frozen chopped spinach, thawed and drained
2 -3 tablespoons grated asiago cheese
sea salt, to taste
fresh ground pepper, to taste

Steps:

  • Preheat oven to 325 degrees.
  • Place tenderloin in baking dish sprayed with non-stick spray.
  • Season with salt and pepper to taste.
  • Bake 35-40 minutes or until desired doneness.
  • When pork is done, remove from pan and keep warm.
  • Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
  • Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
  • Slowly whisk in white wine; stir until smooth.
  • Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
  • Gradually stir in milk; bring to a simmer.
  • Cook over medium heat until smooth and thick, stirring constantly.
  • Add chopped sun-dried tomatoes and spinach.
  • Continue cooking until completely heated through. Mixture will be somewhat thick.
  • Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
  • Arrange pork medallions on serving plate, top with spinach-tomato mixture.
  • Season with salt and pepper, if desired.
  • Sprinkle asiago cheese over the top and serve hot!

Nutrition Facts : Calories 266, Fat 8.6, SaturatedFat 3.6, Cholesterol 83.4, Sodium 137.6, Carbohydrate 9, Fiber 0.9, Sugar 1.4, Protein 26.7

PORK MEDALLIONS WITH FENNEL AND PANCETTA



Pork Medallions with Fennel and Pancetta image

This quick-to-fix dish is simple enough for a weeknight meal. The pancetta, a flavorful Italian bacon, and fennel make it special enough for guests.

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 12

2 ounces pancetta (Italian bacon) or bacon, finely chopped
1 fennel bulb, trimmed and thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup reduced fat milk
1 tablespoon all-purpose flour
½ teaspoon dried thyme, crushed
1 (12 ounce) pork tenderloin
¼ cup all-purpose flour
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • In a medium saucepan cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Using a slotted spoon, remove pancetta and vegetables from skillet; set aside. In a medium bowl using a whisk, stir together LACTAID® Reduced Fat Milk, 1 tablespoon flour, and thyme. Add milk mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Set aside; cover to keep warm.
  • Trim fat from meat. Cut meat crosswise into twelve slices. Place each slice between two pieces of plastic wrap. Pound meat lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap. In a shallow dish combine 1/4 cup flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Dip meat slices in flour mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.)
  • Transfer the meat to a serving platter. Spoon the vegetables and sauce over the meat.

Nutrition Facts : Calories 290 calories, Carbohydrate 17 g, Cholesterol 69.7 mg, Fat 14.1 g, Fiber 2.5 g, Protein 23.2 g, SaturatedFat 4.4 g, Sodium 290.3 mg, Sugar 3.7 g

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Directions: Cut the pork tenderloin into medallions, then salt & pepper both sides. Heat 2 tbsp of olive oil in skillet over high heat. Add the pork and quickly brown both sides. Transfer to a plate to rest. Add the remaining tbsp of oil to the hot pan and add the finely chopped fennel. Cook for 1 minute and scrape the bottom of the pan while ...
From pamsdailydish.com


FENNEL PORK MEDALLIONS WITH APPLE SLAW - THE PEOPLE'S FRIEND
2020-04-29 Add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over and place the pan in the oven. Cook for a further 6 to 8 minutes or until the juices run clear. Serve 3 pork medallions with the slaw and …
From thepeoplesfriend.co.uk


PORK MEDALLIONS WITH FENNEL AND PANCETTA | RECIPE | PANCETTA, PORK ...
Jun 2, 2020 - Boneless pork tenderloin experiences a bistro-style revival with fresh fennel, pancetta, and garlic cream sauce. Round out your meal with pasta and your favorite vegetables like steamed green beans or cooked winter squash.
From pinterest.com


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