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Baked fennel pork with lemony potatoes & onions

Contains pork – recipe is for non-Muslims only
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

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 407
  • Carbohydrates 40
  • Saturated Fat 3
  • Sugar 8
  • Protein 40
  • Fat 11
  • Fibre 7
  • Salt 0.33

Nutrition per serving

  • Calories 407
  • Carbohydrates 40
  • Saturated Fat 3
  • Sugar 8
  • Protein 40
  • Fat 11
  • Fibre 7
  • Salt 0.33

Ingredients

  • 2 tbsp fennel seeds
  • 1 tbsp olive oil
  • 4 pork loin steak, 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

Method

  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.

  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.

  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.

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

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