Baked Fennel With Pork Medallions

• 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 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)