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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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