The flavours of sweet, roasted fennel and succulent pork create a delicious, Italian-style supper for two.
Approximate nutrition per serving: 426kcal / 28g fat / 15.5g saturated fat / 9.5g total carbohydrates / 4.2g fibre / 5.3g net carbohydrates / 34g protein.
- 6 organic, free-range small pork medallions (about 300g)
- 250g fresh fennel bulb, sliced lengthways
- 1 garlic clove, crushed
- ½ shallot (about 10g), finely chopped
- 3 tablespoons grass-fed butter
- Fresh thyme
- Sea salt
- Preheat the oven to 200ºC (fan).
- Melt one tablespoon of butter in a ceramic dish. Place the fennel slices into the dish with the crushed garlic, chopped shallot, a few sprigs of thyme, and a pinch of sea salt. Gently mix. Roast in the oven for approximately 20 minutes (or until tender), turning occasionally.
- After the fennel has been cooking for about 15 minutes, melt the remaining butter in a large frying pan over a medium-high heat. Add a few thyme sprigs.
- Once the butter is hot, fry the pork medallions for 2 minutes on each side.
- Transfer the pork and its juices to the dish containing the fennel. Roast for 4-6 minutes, or until the medallions are cooked through.
- Serve the medallions on a bed of fennel with the juices drizzled over the top and extra thyme sprigs.