Pork with Fennel and Mustartd

Pork w/ Fennel

From: The Illustrated Quick Cook

INGREDIENTS

• 6 Tbsp Olive Oil
• 2 Lg Onions, sliced
• 3 Fennel bulbs, sliced
• 2.5 lb Lean Pork cut into cubes (I used boneless pork chops)
• 8 Garlic cloves, chopped
• 2/3 Cup Dry White wine
• 2 Tbsp whole/coarse grain mustard
• 1 tsp Paprika
• Handful flat parsley, chopped
• 1 Tbsp Sage leaves, chopped
• 1 Tbsp Rosemary leaves, chopped
• 2 Tbsp Flour
• 3 Cup Milk

DIRECTIONS

• Heat oil and add onions & fennel cook for 5 minutes
• Add pork and cook 5 minutes
• Add garlic, wine and mustard. Bring to boil and allow to bubble for 3 minutes
• Stir in paprika, parsley, sage and rosemary.
• Whisk in flour
• Add in milk
• Bring to a boil then simmer for 5 minutes
• Let cool and transfer to freezer safe container
• Stores 3 months
• Defrost in fridge overnight the microwave on high for 2 minutes, stir and microwave 2 minutes more.

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