Fennel-Pork Ragout

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.