Pork With Fennel And Potatoes Food

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
• Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

BAKED FENNEL PORK WITH LEMONY POTATOES & ONIONS

Steps:

• Crush the fennel seeds lightly in a pestle and mortar. Mix with half the oil and a little seasoning. Rub into the pork and set aside.
• Heat oven to 200C/180C fan/gas 6. Heat remaining oil in a shallow ovenproof dish. Soften the onion and garlic for about 5 mins, then tip in the potatoes and brown for a few mins. Add the fennel, lemon juice and about 100ml water. Season, cover with the lid and cook in the oven for 35 mins.
• Remove the lid, stir the potatoes and place the meat on top. Return to the oven, uncovered, and cook for another 10 mins or until the pork is cooked to your liking. Meanwhile, cook the broccoli.
• Scatter over the reserved fennel fronds and serve with the broccoli.

PORK, POTATO, AND FENNEL CASSEROLE

Steps:

• Place pork in a marinade of thyme, fennel seeds, garlic and wine for 6 hours or overnight.
• Drain pork from marinade, reserving marinade, and pat pork dry.
• Remove fronds from fennel and reserve; cut bulbs into 6 sections and set aside until needed.
• Cook pancetta in 2 tbsp of the olive oil until the fat renders, then place pancetta in the bottom of crockpot.
• In the remaining oil in pan, add onions, fennel, and potatoes and cook for 5 minutes.
• Place vegetables into the crockpot.
• Dredge pork in flour and shake away excess.
• Add remaining 1 tbsp of olive oil to pan and cook pork until browned on all sides.
• Add marinade to the pan, season with salt and pepper, bring to a boil and cook 2 minutes.
• Place pork/marinade mixture into crockpot and stir everything together.
• Cover and cook on low for 8-10 hours or until pork is tender and cooked through.
• To serve, garnish with lemon zest, garlic, parsley, and fennel fronds before plating.

PORK CHOPS WITH FENNEL AND CAPER SAUCE

Steps:

• In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
• Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
• Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

PORK AND FENNEL RAGU

Steps:

• Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
• Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
• Add tomato and broth, bring to a boil.
• Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.