Fennel-Pork Ragout
Submitted by happyzhangbo
Tender pork medallions braised with fennel, mushrooms, and wine in a rich tomato ragout. This Italian-inspired one-pan dinner is comfort food at its finest.
YIELD
4 servingsPREP
16 minCOOK
25 minREADY
42 minFennel seeds get ground with salt and pepper to create an aromatic rub for thin-sliced pork loin, then everything gets browned and set aside.
The pan becomes a playground for shallots, fresh fennel bulb, cremini mushrooms, and tomato paste that caramelizes into deep, savory flavor.
Wine and water scrape up all those browned bits before the pork returns to simmer in the fragrant ragout until fork-tender.
A bright lemon zest and parsley gremolata finishes each bowl.
Pro Tips
- Grinding fennel seeds fresh releases maximum flavor; use a coffee grinder or mortar and pestle
- Brown the pork in batches to avoid overcrowding; you want a good sear, not steam
- The tomato paste needs a full 3 minutes to cook and lose its raw edge
- Red or white wine both work; red gives deeper color, white keeps it lighter
Ingredients
Directions
Grind the fennel seeds with 1 teaspoon salt and ½ teaspoon pepper in a coffee grinder.
Transfer to a medium bowl, combine with the lemon juice and pork.
Stir in the flour and toss to coat.
In another bowl, mix the lemon zest with 2 tablespoons parsley.
Heat a deep skillet or pot over high heat and add the olive oil.
Brown the pork in batches, 1 minute per side, transfer to a plate.
Stir in the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet.
Reduce the heat and cook until the vegetables are wilted, 2 minutes.
Add the tomato paste and cook, stirring, 3 minutes.
Stir in the mushrooms, wine and ½ cup water, scrape up any browned bits.
Cover and simmer over low heat until the fennel is tender, 12 minutes.
Add the pork and heat through, 2 to 3 minutes.
Season with salt and pepper and top with the lemon zest-parsley mixture.
Serve warm and enjoy.
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