Fennel-Pork Ragout
-
Yield
4 servingsPrep
16 minCook
25 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
fennel seeds
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
lemon
juice and zest |
|
| 3 | each |
pork loin chops
1 pound total, boneless, 1-inch-thick piece, and cut into 1/4 inch thick |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 5 | tablespoons |
parsley leaves
freshly chopped |
|
| 1 | cup |
shallots
sliced |
*
|
| 1 | small |
fennel bulb
trimmed and chopped |
*
|
| 2 | tablespoons |
tomato paste
|
|
| 10 | ounces |
mushrooms
cremini and sliced |
|
| 1 ½ | cups |
wine
red or white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
fennel seeds
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
lemon
juice and zest |
|
| 3 | each |
pork loin chops
1 pound total, boneless, 1-inch-thick piece, and cut into 1/4 inch thick |
*
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 75 | ml |
parsley leaves
freshly chopped |
|
| 237 | ml |
shallots
sliced |
*
|
| 1 | small |
fennel bulb
trimmed and chopped |
*
|
| 3E+1 | ml |
tomato paste
|
|
| 289 | ml/g |
mushrooms
cremini and sliced |
|
| 355 | ml |
wine
red or white |
*
|
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.
