Pork, Potato, And Fennel Casserole Recipe

Name: Pork, Potato, And Fennel Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs lean pork tenderloin or 2 1/2 lbs boneless pork shoulder, diced; 1 teaspoon chopped fresh thyme; 1 teaspoon fennel seed, crushed; 2 cloves garlic, minced; 2 cups dry white wine; 2 fennel bulbs; 1/2 cup all-purpose flour; 4 ounces pancetta, cut into thin strips; 3 tablespoons olive oil; 2 onions, thinly sliced; 1 1/2 lbs new potatoes; salt (to taste); black pepper (to taste); 1 1/2 teaspoons grated lemons, zest of; 1/2 clove garlic, chopped; 2 tablespoons chopped fresh parsley

Servings: persons

2 1/2 lbs lean pork tenderloin or 2 1/2 lbs boneless pork shoulder, diced
1 teaspoon chopped fresh thyme
1 teaspoon fennel seed, crushed
2 cloves garlic, minced
2 cups dry white wine
2 fennel bulbs
1/2 cup all-purpose flour
4 ounces pancetta, cut into thin strips
3 tablespoons olive oil
2 onions, thinly sliced
1 1/2 lbs new potatoes
salt (to taste)
black pepper (to taste)
1 1/2 teaspoons grated lemons, zest of
1/2 clove garlic, chopped
2 tablespoons chopped fresh parsley

1
Place pork in a marinade of thyme, fennel seeds, garlic and wine for 6 hours or overnight.
2
Drain pork from marinade, reserving marinade, and pat pork dry.
3
Remove fronds from fennel and reserve; cut bulbs into 6 sections and set aside until needed.
4
Cook pancetta in 2 tbsp of the olive oil until the fat renders, then place pancetta in the bottom of crockpot.
5
In the remaining oil in pan, add onions, fennel, and potatoes and cook for 5 minutes.
6
Place vegetables into the crockpot.
7
Dredge pork in flour and shake away excess.
8
Add remaining 1 tbsp of olive oil to pan and cook pork until browned on all sides.
9
Add marinade to the pan, season with salt and pepper, bring to a boil and cook 2 minutes.
10
Place pork/marinade mixture into crockpot and stir everything together.
11
Cover and cook on low for 8-10 hours or until pork is tender and cooked through.
12
To serve, garnish with lemon zest, garlic, parsley, and fennel fronds before plating.

998

kcal

Calories

Fat

Carbs

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 1/2 lbs lean pork tenderloin or 2 1/2 lbs boneless pork shoulder, diced, 1 teaspoon chopped fresh thyme, 1 teaspoon fennel seed, crushed, 2 cloves garlic, minced, and more.

Yes, Pork, Potato, And Fennel Casserole 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!

Pork, Potato, And Fennel Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions