Serves 4
60 min
Baked Fennel Pork with Lemony Potatoes & Onions
Recipe GLPRfd7ba85ac6a098
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.
