Name: Pork with braised fennel, thyme & orange stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 60ml olive oil; 2 large fennel bulbs, thinly sliced; 2 garlic cloves, finely chopped; 4 fresh thyme sprigs; 1 orange, quartered, thinly sliced, plus juice of 1/2 orange; 250ml chicken stock; 2 x 400g pork fillets, trimmed, halved; 160g olive; Chopped flat-leaf parsley, to garnish; Crusty bread, to serve

Pork with braised fennel, thyme & orange stew

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Ingredients:

60ml olive oil
2 large fennel bulbs, thinly sliced
2 garlic cloves, finely chopped
4 fresh thyme sprigs
1 orange, quartered, thinly sliced, plus juice of 1/2 orange
250ml chicken stock
2 x 400g pork fillets, trimmed, halved
160g olive
Chopped flat-leaf parsley, to garnish
Crusty bread, to serve

Instructions:

In a large, deep frypan over medium heat, heat 2 tablespoons of oil. Cook fennel for 5 minutes until lightly browned. Add garlic, thyme, orange slices, juice, and stock. Season, bring to a boil, then simmer on low heat for 3-5 minutes.
In a hot pan, heat the remaining oil until sizzling. Season the pork, then cook for 2-3 minutes, turning occasionally, until perfectly browned all over.
Combine pork and olives with fennel in a pot. Simmer covered over low heat for 10 minutes or until pork is fully cooked. Slice pork thickly and serve the flavorful stew garnished with parsley, accompanied by crusty bread.

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