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Fennel and lemon pork

  • 0:20 Prep
  • 1:00 Cook
  • 4 Servings


  • 2 teaspoons ground fennel seeds
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed
  • 2 1/2 tablespoons olive oil
  • 4 (700g) pork loin chops
  • 500g chat potatoes, quartered
  • 1 large red onion, cut into wedges
  • 6 medium roma tomatoes, quartered
  • 1 tablespoon red wine vinegar
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves


  • 1
    Preheat oven to 200°C/180°C fan-forced. Combine fennel, lemon rind, lemon juice, garlic and half the oil in a shallow ceramic dish. Add pork. Turn to coat. Cover and refrigerate.
  • 2
    Place potato, onion, tomato, vinegar and 1 tablespoon of remaining oil in a roasting dish. Roast for 50 minutes or until vegetables are browned and tender. Sprinkle with parsley. Cover to keep warm.
  • 3
    Heat remaining oil in a large, deep frying pan over medium-high heat. Cook pork for 3 to 5 minutes each side or until cooked through. Serve with vegetables.

Source: taste.com.au


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