Preparation time: 15 minutes
Total cooking time: 15 minutes
Servings: 4
Ingredients for Italian pork, fennel:
140 g (4 1 / 2 ounce) fennel bulb, thinly sliced
Oil, for cooking
30 g (1 oz) butter
600 g (11/4lb) pork tenderloin, cut into thin strips
1 tablespoon lemon juice
1 / 4 cup (60ml / 2 fluid ounces.) Chicken broth
2 tablespoons capers, baby, rinsed
Grated parmesan to serve
1 tablespoon chopped fennel, to serve
Directions for the Italian porkFennel:
1. If you are cooking Italian pork, fennel, before the fennel blanched in boiling water for about 1 minute or start so wish. Drain and cool under cold running water, then drain again.
2. Heat the wok until very hot, then add 1 tablespoon of the oil and swirl the butter and half of the coating of the page. When the butter begins to sizzle, add the fennel, after you cut it into slices. Stir fry until golden brown and tender. Then remove from wok and keep warm.
3.Warm up the wok, then add 2 teaspoons of the oil and half of the remaining butter.
Stir fry the pork in two batches until it is brown, adding more oil and butter between batches. Return the pork and fennel into the wok and add the lemon juice and stock.
4. Add the capers and stir it with the pork mixture, scraping any bits from bottom of wok. Season with salt and pepper, then sprinkle with the Parmesan cheese and extra fennel. After you are done, it's a good ideaserve immediately.
Nutrition for the Italian pork, fennel:
Protein 40 g;
20 g fat;
Carbohydrates 2 g;
Dietary fiber 1 g;
105mg cholesterol;
Energy 1525kJ (365cal)
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