Baked Fennel Pork with Lemony Potatoes & Onions

Name: Baked Fennel Pork with Lemony Potatoes & Onions
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp fennel seeds; 1 tbsp olive oil; 4 pork loin steaks, trimmed of fat; 1 large onion, sliced; 2 garlic cloves, thinly sliced; 750 g baby new potatoes, halved lengthways; 2 fennel bulbs, thinly sliced, green fronds reserved; 2 lemon juice; 100 ml water; 340 g broccoli florets; salt and freshly ground black pepper to taste

Recipe GLPRfd7ba85ac6a098

Mediterranean

Main Course

60 min

279 cal

Servings: 4

Oven

SNAP eligible

This Mediterranean-inspired dish features tender pork loin steaks crusted with toasted fennel seeds, nestled on a bed of golden potatoes, caramelized onions, and silky fennel slices brightened with fresh lemon juice. The vegetables roast until tender while the pork cooks to perfection, then fresh broccoli and fragrant fennel fronds complete the plate.

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Ingredients

2 tbsp fennel seeds

1 tbsp olive oil

4 pork loin steaks, trimmed of fat

1 large onion, sliced

2 garlic cloves, thinly sliced

750 g baby new potatoes, halved lengthways

2 fennel bulbs, thinly sliced, green fronds reserved

2 lemon juice

100 ml water

340 g broccoli florets

salt and freshly ground black pepper to taste

Directions

Lightly crush the fennel seeds using a pestle and mortar. Combine the crushed seeds with the olive oil and season with salt and pepper. Rub the fennel-oil mixture evenly over all sides of each pork steak. Set aside on a clean plate.
Preheat the oven to 200°C (180°C fan/gas 6). Heat a shallow ovenproof dish over medium heat. Add the onion and garlic slices, stirring occasionally until softened and fragrant, about 5 minutes. Add the halved potatoes and cook for a few minutes until they begin to brown at the edges.
Stir in the sliced fennel bulb, then pour the lemon juice and water over the vegetables. Season with salt and pepper to taste. Cover the dish with a lid and place in the preheated oven. Bake for 35 minutes.
Remove the dish from the oven and carefully take off the lid. Gently stir the potatoes and vegetables. Arrange the fennel-rubbed pork steaks on top of the vegetable mixture. Return the uncovered dish to the oven and cook for a further 10 minutes, or until the pork reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer at the thickest part.
While the pork finishes cooking, prepare the broccoli according to your preference (steam, boil, or blanch until tender-crisp).
Remove the dish from the oven. Scatter the reserved fennel fronds over the pork and vegetables. Serve the pork and roasted vegetables alongside the cooked broccoli.

Comments

Grocery List Plus Editorial Staff4.25

This is a straightforward sheet-pan dinner with ingredients available at any Charlotte chain, though fresh fennel bulb is the only item requiring a deliberate stop—Harris Teeter and Publix stock it, but Food Lion and Walmart may not always carry it reliably. The stated 60 minutes is honest for roasting time but assumes the pork is already trimmed and potatoes cut beforehand; add 10 minutes to the total for active prep. Cost per serving lands around $5–6 once you account for mid-weight pork shoulder or tenderloin, which is reasonable for a complete dinner with vegetable sides. The dish reheats well on a weeknight, and the one-pan approach suits busy families, but fennel's anise note is assertive enough that it will not disappear into the background—know what you are signing up for if your household is wary of that flavor.