Baked Fennel With Pork Medallions

• 1/2 None unwaxed lemon, sliced
• 2-3 None fennel bulbs, outer leaves removed and bulbs quartered
• 2 None onions, peeled and chopped
• 2 None garlic cloves, diced
• 6 tbsp olive oil
• 20 g breadcrumbs
• 30 g Parmesan
• 400 g can chopped tomatoes
• 2 tsp balsamic vinegar
• Pinch None caster sugar
• 8 None pork medallions
• 2-3 tsp English mustard
• 8 None 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 350u0b0F. 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.

unwaxed lemon, fennel bulbs, onions, garlic, olive oil, breadcrumbs, parmesan, tomatoes, balsamic vinegar, caster sugar, pork medallions, mustard, bacon rashers

Taken from recipes-plus.com/api/v2.0/recipes/19753 (may not work)