Baked Fennel With Pork Medallions Recipe

Name: Baked Fennel With Pork Medallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lemon unwaxed, sliced; 3 fennel bulbs outer leaves removed and bulbs quartered; 2 onions peeled and chopped; 2 garlic cloves diced; 6 tablespoons olive oil; 3 tablespoons breadcrumbs; 4 3/4 tablespoons Parmesan; 2 11/16 cups chopped tomatoes; 2 teaspoons balsamic vinegar; 1 pinch caster sugar; 8 pork medallions; 3 teaspoons English mustard; 8 bacon rashers

Servings: persons

1/2 lemon unwaxed, sliced
3 fennel bulbs outer leaves removed and bulbs quartered
2 onions peeled and chopped
2 garlic cloves diced
6 tablespoons olive oil
3 tablespoons breadcrumbs
4 3/4 tablespoons Parmesan
2 11/16 cups chopped tomatoes
2 teaspoons balsamic vinegar
1 pinch caster sugar
8 pork medallions
3 teaspoons English mustard
8 bacon rashers

1
Place lemon and fennel in a pot of boiling, salted water and simmer for 7-9 mins until just tender. Remove and rinse under cold water. Set aside.
2
For Parmesan breadcrumbs, mix 1/2 the onions and 1/2 the garlic with 3 tbsp olive oil, breadcrumbs, and Parmesan. Set aside.
3
Preheat oven to 350u00b0F. Heat 1 tbsp oil, saute remaining onion and garlic for 3-4 mins then add chopped tomatoes and vinegar. Bring to a boil, season and add sugar. Transfer to a baking dish. Press Parmesan breadcrumbs into fennel pieces then arrange in the baking dish. Bake for 25-30 mins.
4
Meanwhile, roll pork in mustard then wrap a piece of bacon around each and secure using toothpicks. Heat remaining oil in a frying pan and sear the pork for 8-10 mins, turning. Serve with baked fennel and sauce.

2113

kcal

Calories

140

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lemon unwaxed, sliced, 3 fennel bulbs outer leaves removed and bulbs quartered, 2 onions peeled and chopped, 2 garlic cloves diced, and more.

Yes, Baked Fennel With Pork Medallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Fennel With Pork Medallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions