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FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

Fennel-Crusted Pork Medallions with Roasted Potatoes & Green Beans
Fennel seeds are an aromatic spice, used in savory (and sometimes sweet!) preparations. The seed comes from the fennel plant, a flowering vegetable plant that is part of the carrot family. Here, we use these seeds to make juicy fennel-crusted pork medallions served alongside roasted potatoes and crisp green beans for comfort food at its best.

adapted from Jennie Perillo at Marley Spoon

3/4 cup chicken stock
3/4 pound pork tenderloins
1 lemon, zested and juiced
2 tablespoons FRESH chopped mint
1/2 pound green beans
2 teaspoons fennel seeds, crushed
2 cloves garlic, minced
2 Yukon gold potatoes
1 tablespoon WONDRA flour
1+ 1 + 1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1 + 1 tablespoons butter

• Preheat oven to 450°.
• Arrange rack in lower half of the oven.
• Cover sheet pan in foil for easy clean up.
• Scrub potatoes, then cut into even sized wedges.
• Toss potatoes with 1 tablespoon avocasdo oil and season with FRESH ground sea salt and black pepper.
• Roast 12 minutes until potatoes are golden.
• While potatoes are roasting clean wash, trim and cut green beans.
• Toss beans with 1 teaspoon avocado oil, lemon zest, 1 tablespoon of the lemon juice, half of the minced garlic, FRESH ground sea salt and black pepper.
• Flip potatoes and add green beans to baking sheet along with the potatoes. Roast for another 10 minutes.

• Cut pork tenderloin into 4 equal sized pieces and flatten with a meat mallet to about 1/4 inch thickness.
• Generously season pork tenderloins with FRESH ground sea salt, black pepper and the crushed fennel seeds.
• While vegetables are roasting, heat 1 tablespoon of avocado oil and 1 tablespoon of butter over medium high heat in large skillet.
• Add pork to hot skillet and sear for 2 minutes on each side.
• Return pork tenderloins to cutting board and cover with foil to rest while you prepare the gravy.
• Sprinkle pan with flour and whisk to blend.
• Add chicken stock, remaining garlic and remaining lemon juice to skillet, simmering to slightly thicken.
Whisk in remaining mint and 1 tablespoon butter.
• Bring to a simmer and cook until sauce reduces slightly, about 2 minutes.
• Season to taste and serve immediately.