Succulent Pork Medallions with Roasted Fennel

The flavours of sweet, roasted fennel and succulent pork create a delicious, Italian-style supper for two.


Serves 2

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


  1. Preheat the oven to 200ºC (fan).
  2. 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.
  3. 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.
  4. Once the butter is hot, fry the pork medallions for 2 minutes on each side.
  5. Transfer the pork and its juices to the dish containing the fennel. Roast for 4-6 minutes, or until the medallions are cooked through.
  6. Serve the medallions on a bed of fennel with the juices drizzled over the top and extra thyme sprigs.





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