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Pork Medallions With Fennel

Healthycooking's picture
  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)

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: 
Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1108 Calories from Fat 339

% Daily Value*

Total Fat 39 g59.6%

Saturated Fat 7.9 g39.4%

Trans Fat 0.2 g

Cholesterol 368.6 mg122.9%

Sodium 1007.3 mg42%

Total Carbohydrates 58 g19.2%

Dietary Fiber 39.3 g157.2%

Sugars 0.7 g

Protein 133 g265.5%

Vitamin A 6.5% Vitamin C 34.5%

Calcium 121.8% Iron 133.5%

*Based on a 2000 Calorie diet

Pork Medallions With Fennel Recipe