Name: Fennel and lemon pork
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 2 tsp ground fennel seeds; 1 tsp finely grated lemon rind; 42.00 gm lemon juice; 1 garlic clove, crushed; 45.50 gm olive oil; 700g pork loin chop; 500g chat potatoes, quartered; 1 large red onion, cut into wedges; 6 medium roma tomatoes, quartered; 20.00 ml red wine vinegar; 20.00 ml finely chopped fresh flat-leaf parsley leaves

Fennel and lemon pork

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Delicious, versatile, and budget-friendly fennel and lemon pork recipe.

Ingredients:

2 tsp ground fennel seeds
1 tsp finely grated lemon rind
42.00 gm lemon juice
1 garlic clove, crushed
45.50 gm olive oil
700g pork loin chop
500g chat potatoes, quartered
1 large red onion, cut into wedges
6 medium roma tomatoes, quartered
20.00 ml red wine vinegar
20.00 ml finely chopped fresh flat-leaf parsley leaves

Instructions:

Preheat your oven to 200°C/180°C fan-forced. In a shallow ceramic dish, mix fennel, lemon rind, lemon juice, garlic, and half of the oil. Add the pork and coat it with the mixture. Cover and refrigerate.
In a roasting dish, combine potato, onion, tomato, vinegar, and 1 tablespoon of the remaining oil. Roast for 50 minutes, or until vegetables are golden and tender. Finish by sprinkling with fresh parsley and covering to keep warm.
In a large, deep frying pan over medium-high heat, heat the remaining oil. Cook the pork for 3 to 5 minutes on each side or until fully cooked. Serve alongside vegetables.

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