Name: Baked fennel pork with lemony potatoes & onions
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
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; 750g baby new potatoes halved lengthways; 2 fennel bulbs thinly sliced, green fronds reserved; juice 2 lemons; 340g broccoli broken into florets

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Baked fennel pork with lemony potatoes & onions

Baked fennel pork with lemony potatoes & onions

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4 out of 5.11 ratingsRate

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Use lean cuts of pork in this low fat one-pot, which is packed with goodness and counts as two of your five-a-day

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp fennel seeds
1 tbsp olive oil
4 pork loin steaks

trimmed of fat
1 large onion

sliced
2 garlic cloves

thinly sliced
750g baby new potatoes

halved lengthways
2 fennel bulbs

thinly sliced, green fronds reserved
juice 2 lemons
340g broccoli

broken into florets

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Nutrition: per serving

kcal407
fat11g
saturates3g
carbs40g
sugars8g
fibre7g
protein40g
salt0.33g

low

Method

step 1

Crush the fennel seeds lightly in a pestle and mortar. Mix with half the oil and a little seasoning. Rub into the pork and set aside.
step 2

Heat oven to 200C/180C fan/gas 6. Heat remaining oil in a shallow ovenproof dish. Soften the onion and garlic for about 5 mins, then tip in the potatoes and brown for a few mins. Add the fennel, lemon juice and about 100ml water. Season, cover with the lid and cook in the oven for 35 mins.
step 3

Remove the lid, stir the potatoes and place the meat on top. Return to the oven, uncovered, and cook for another 10 mins or until the pork is cooked to your liking. Meanwhile, cook the broccoli.
step 4

Scatter over the reserved fennel fronds and serve with the broccoli.

Recipe from Good Food magazine, November 2011

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A star rating of 4 out of 5.11 ratings

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