How To Make Summer Pork, Fennel & Beans Recipe
There are plenty of reasons to love pork loins. But above everything else, they’re most popular for the tender and supple texture that they have. After all, who could really resist the sensation of sinking your teeth into succulent pieces of pork that shreds really easily? Have them barbecued, roasted, or cut into medallions and seared! Check out this collection of pork loin recipes, and make the most out of this special pork cut.
Serves:
Ingredients
- 1 lb pork tenderloin, sliced into medallions
- 1 fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1 can white beans, drained and rinsed
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
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Heat olive oil in a large skillet over medium heat. Season the pork medallions with salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side until browned. Remove from skillet and set aside.
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Add the sliced fennel and minced garlic to the skillet. Cook for 5 minutes until softened.
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Add the white beans, dried thyme, and chicken broth to the skillet. Bring to a simmer and cook for 10 minutes.
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Return the cooked pork medallions to the skillet, nestling them into the beans and fennel mixture. Cook for an additional 5 minutes until the pork is cooked through.
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Serve the Summer Pork, Fennel & Beans dish garnished with freshly chopped parsley.
Nutrition
- Calories : 350kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 75mg
- Sodium : 600mg
- Total Carbohydrates : 23g
- Dietary Fiber : 7g
- Sugar : 2g
- Protein : 35g
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