1. In skillet, heat 1 tbsp (15 mL) oil over medium heat. 2. Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl. 3. Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside. 4. In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds. 5. Add pork; brown on both sides, about 4 minutes. 6. Pour in wine and increase heat to high; cover and cook for 3 minutes. 7. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes. 8. Transfer pork to warm serving plate. Set aside. 9. Add onions and parsley to skillet and heat through, about 1 minute; serve over pork. 10. Makes 4 servings. 11. Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint. ---------------------------------------------------------------------------
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