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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From my Eat Well Stay Well cookbook. Ingredients:
1 fennel bulb |
1 lb pork tenderloin, trimmed, cut in 8 pieces |
2 tablespoons flour |
4 teaspoons olive oil |
1 onion, chopped |
2 garlic cloves, minced |
1 apple, cut into 1/4 inch wedges |
1/2 cup chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons sour cream |
Directions:
1. Cut off the fennel fronds and stalks, Chop 2 tablespoons of the fronds. Reserve.
2. Cut bulb in half lengthwise and thinly slice. Set aside.
3. Whit the heel of your hand, gently flatten the pork. On a sheet of wax paper, dredge the pork in flour, shaking off the excess.
4. In a large skillet, heat 1 T of the oil over moderately high heat. Add the pork and cook for 3 minutes on each side or until just cooked through. Transfer to a plate.
5. Add the remaining oil, onion, and garlic and saute until softened.
6. Add the sliced fennel and saute for 5 minutes, or until crisp-tender.
7. Add the apple and saute for 5 minutes more.
8. Stir in the broth, 1/2 cup water, salt and pepper and bring to a boil.
9. Reduce to a simmer, return pork to the pan and cook for 1 minute, until heated through.
10. Serve with sour cream and reserved fennel fronds.
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