Title: Pork Scallopine in Lemon, Dill and Fennel Sauce
Categories: Pork Lowfat Blank
Yield: 6 Servings

		Nonstick cooking spray
4		Green onions; minced
3	cl	Garlic; minced
1	tb	Olive oil
2	lb	Pork tenderloin; cut in 1/4 inch slices
1	tb	Butter
1	tb	Fresh lemon juice
2	oz	White wine
1	ts	Fennel seed; ground in a mortar and pestle
1	ts	Dill weed
		Fresh ground black pepper
		Salt
6		Lemon wedges

In a large frying pan that has been sprayed with nonstick cooking spray, saute the onions and garlic in olive oil over med heat until translucent. Add slices of pork and saute 2-3 min per side. Keep moving the pork so it doesn't stick. Transfer to an ovenproof dish and hold in a warm oven.

To make the sauce, melt the butter in the frying pan, then add lemon juice and white wine. Add the seasonings and heat for 2 min. Return the pork to the pan and mix with the sauce over med heat for 1-2 min. Serve immediately with a slotted spoon and pour the sauce into a serving cup. Serve with sauce and lemon wedges.

From: One Meal At A Time by Martin Katahn Posted by: Jim Weller

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