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Sautéed Pork Medallions with Creamy Braised Fennel

Sautéed Pork Medallions with Creamy Braised Fennel

Slices of pork tenderloin, lightly seasoned and quickly sautéed in olive oil are delicious topped with garlic-thyme braised fennel, finished with cream and a little bit of tangy blue cheese. Mashed potatoes make a perfect accompaniment.


Sautéed Pork Medallions with Creamy Braised Fennel

  • Ingredients:
  • 1 lb pork tenderloin
  • 3 tablespoons olive oil, divided
  • 1 bulb fennel
  • 1 clove garlic, very finely chopped
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons heavy cream
  • 1 ounce blue cheese (about 1 tablespoon - see notes)
  • Salt and freshly ground black pepper

Preparation:
Trim the pork tenderloin of any silver skin and fat, then cut it into 3/8-inch thick slices. Season the slices on both sides with salt and pepper and set aside.

Trim the stalks from the fennel and reserve for another use (see notes). Save a few of the fronds, chop them for garnish and set aside. Cut the bulb into thin slices. It is not necessary to discard the core.

Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the fennel slices and continue cooking for 3 to 4 minutes, turning frequently. Add the chicken broth and season with salt and pepper. Cover and cook for 6 to 8 minutes, until fennel is tender.

While the fennel cooks, heat the remaining olive oil in a separate pan over medium-high heat. Working in batches, add about half of the pork slices in a single layer, being careful not to overcrowd the pan. Cook for 1-1/2 minutes per side (or to desired doneness). Transfer the cooked pork to a serving platter, cover to keep warm and repeat the process with the remaining slices.

Remove the cover from the fennel, increase the heat to medium-high and simmer until nearly all of the broth has evaporated, 1 to 2 minutes. Stir in the cream and heat through for 1 minute. Add the blue cheese and combine until smoothly melted, 1 minute longer.

To serve, arrange the pork slices around the edge of a plate and mound the fennel in the center. Sprinkle with the reserved fronds for garnish.

Makes 4 servings

Recipe Notes:
Even if you're a big fan of blue cheese (we are too), don't be tempted to add any extra. A little bit complements the flavor of the fennel and the pork really well - too much would simply overpower the entire dish.

About the fennel stalks:
Don't throw away the fennel stalks. If you slice them very thinly, they make a great addition to a green salad dressed with freshly squeezed lemon juice, olive oil and a little garlic.

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