Baked Fennel With Pork Medallions

  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.

lemon unwaxed, outer, onions, garlic, olive oil, breadcrumbs, parmesan, tomatoes, balsamic vinegar, caster sugar, pork, english mustard, bacon rashers

Taken from www.yummly.com/recipe/Baked-Fennel-With-Pork-Medallions-1409347 (may not work)

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