Baked fennel pork with lemony potatoes & onions

4 servings 5-a-day 600 kcal or less aniseed counts as 2 of 5-a-day diet diet food dieting fennel fennel bulb fennel bulbs fennel seed fennel seeds fibre five a day folic acid good for you good source of folic acid & vitamin c healthy high in fibre mains meaty one pot cooking oven cooked over an hour pork loin steak pork loin steaks white meat

N/A

Source

Ingredients

2 tbsp fennel seeds

1 tbsp olive oil

4 pork loin steaks , trimmed of fat

1 large onion , sliced

2 garlic cloves , thinly sliced

750g baby new potatoes , halved lengthways

2 fennel bulbs , thinly sliced, green fronds reserved

juice 2 lemons

340g broccoli , broken into florets

Method

Crush the fennel seeds lightly in a pestle and mortar. Mix with half the oil and a little seasoning. Rub into the pork and set aside.

Heat oven to 200C/180C fan/gas 6. Heat remaining oil in a shallow ovenproof dish. Soften the onion and garlic for about 5 mins, then tip in the potatoes and brown for a few mins. Add the fennel, lemon juice and about 100ml water. Season, cover with the lid and cook in the oven for 35 mins.

Remove the lid, stir the potatoes and place the meat on top. Return to the oven, uncovered, and cook for another 10 mins or until the pork is cooked to your liking. Meanwhile, cook the broccoli.

Scatter over the reserved fennel fronds and serve with the broccoli.