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Pork Medallions With Fennel

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Ingredients
  Pork tenderloin 1 1⁄4 Pound
  Margarine 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Chablis/Dry white wine 1⁄4 Cup (4 tbs)
  Bouillon granules 1⁄2 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 1 Teaspoon
  Water 1 Tablespoon
  Fennel 1 Cup (16 tbs)
Directions

Trim excess fat from pork.
Coat a large skillet with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add pork, and cook 5 to 6 minutes, turning to brown evenly.
Remove pork from skillet; drain well.
Wipe skiller dry with a paper rowel.
Add 1/2 cup water, wine, bouillon granules, fennel seeds, and pepper to skillet.
Bring to a boil; add pork.
Cover, reduce heat, and simmer 5 minutes or until pork is render.
Transfer pork to a serving platter; keep warm.
Dissolve cornstarch in 1 tablespoon water.
Add to pan juices, stirring to blend.
Bring to a boil; reduce heat, and simmer until thickened.
Pour over pork; garnish with fresh fennel.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Healthy

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