Jul 30

Fennel Topped Pork Medallions



I am always looking for new ways to use a pork tenderloin.  It is a tender piece of meat that marries well with so many different flavors.  This time I chose to use fennel which is a vegetable I was always curious about.


Fennel Topped Pork Medallions



  • 1 pork tenderloin, cut into medallions
  • 1 large garlic clove, peeled & chopped
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh sage
  • 3 tbsp olive oil
  • 1 cup of finely diced fennel bulb
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth



  1. Cut the pork tenderloin into medallions, then salt & pepper both sides.
  2. 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.
  3. 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 stirring.
  4. Add the chopped garlic, rosemary and sage.  Mix well.
  5. Add the wine, broth and any pork juices that have released from the resting meat.  Boil until there is about 2 tbsp of liquid left.
  6. Spoon the fennel mixture and juices over the resting pork.  Serve and enjoy!







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