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Pork, fennel & sweet potato casserole
Pork, fennel & sweet potato casserole
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Mediterranean-inspired dish: Fennel and pork combo bursts with flavor!
Ingredients:
  • 6 (about 220g each) pork loin cutlets
  • 1 orange
  • 18.20 gm olive oil
  • 500g orange sweet potato (kumara), peeled, coarsely chopped
  • 625ml (2 1/2 cups) salt reduced chicken style liquid stock
  • 2 fennel bulbs, outer layers removed, quartered lengthways
  • Cooked couscous, to serve
  • 82.50 ml fresh continental parsley leaves
Instructions:
  • Preheat the oven to 180°C. Spread the flour on a plate and season with salt and pepper. Coat the pork evenly and shake off any excess flour.
  • Zest the orange with a zester or vegetable peeler, making sure to remove the white pith. Cut the rind into thin strips and then juice the orange.
  • In a large flameproof, ovenproof casserole dish, heat oil over medium heat. Cook half of the pork for 2-3 minutes on each side until golden brown, then transfer to a plate. Repeat with the remaining pork, ensuring the dish is reheated between batches.
  • In a baking dish, mix together the pork, orange rind, orange juice, sweet potato, stock, and cinnamon. Bake covered in the oven for 45 minutes. Then add the fennel, stir, and continue to bake covered for an additional 20 minutes, or until tender.
  • Plate the pork mixture and couscous individually. Garnish generously with fresh parsley before serving.

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