Best 4 Baked Fennel Pork With Lemony Potatoes Onions Recipes

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Baked Fennel Pork with Lemony Potatoes and Onions: A Harmonious Trio of Flavors

This delectable dish combines the savory richness of tender pork, the aromatic sweetness of fennel, and the tangy brightness of lemon-infused potatoes and onions, creating a symphony of flavors that will tantalize your taste buds. The pork is slow-roasted until it falls apart, absorbing the essence of the fennel and herbs, while the potatoes and onions caramelize in the oven, adding a delightful crispy texture. Served together, this harmonious trio of flavors is sure to impress your family and friends. This recipe also includes instructions for a flavorful fennel-infused gravy, a tangy lemon sauce, and a refreshing fennel and orange salad, providing you with a complete and satisfying meal that showcases the versatility of fennel.

Let's cook with our recipes!

ROAST LOIN OF PORK WITH FENNEL



Roast Loin of Pork with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

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.

BAKED FENNEL PORK WITH LEMONY POTATOES & ONIONS



Baked fennel pork with lemony potatoes & onions image

Use lean cuts of pork in this low fat one-pot, which is packed with goodness and counts as two of your five-a-day

Provided by Good Food team

Categories     Main course, Supper

Time 1h5m

Number Of Ingredients 9

2 tbsp fennel seeds
1 tbsp olive oil
4 pork loin steaks , trimmed of fat
1 large onion , sliced
2 garlic cloves , thinly sliced
750g baby new potatoes , halved lengthways
2 fennel bulbs , thinly sliced, green fronds reserved
juice 2 lemons
340g broccoli , broken into florets

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.

Nutrition Facts : Calories 407 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 0.33 milligram of sodium

BAKED CHICKEN, POTATOES, AND FENNEL



Baked Chicken, Potatoes, and Fennel image

Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 7

6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons
1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded)
4 cloves garlic, halved lengthwise
5 teaspoons olive oil
Coarse salt and ground pepper
1 whole chicken, cut into 10 pieces (about 2 1/2 pounds)
1 can (14 1/2 ounces) reduced-sodium chicken broth

Steps:

  • Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
  • Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
  • Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.

BAKED FENNEL WITH LEMON



Baked Fennel With Lemon image

Make and share this Baked Fennel With Lemon recipe from Food.com.

Provided by country girl kim

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 fennel bulbs
1 tablespoon lemon juice
1/4 cup parmesan cheese, freshly grated
1/2 teaspoon lemon rind
1 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • Trim stalks from fennel bulbs; cut each bulb into quarters. Steam for about 20 minutes or until almost tender.
  • Place, cut side up, in a small shallow baking dish. Brush with lemon juice.
  • Stir together parmesan, lemon rind and pepper; sprinkle over fennel. Bake in 375' oven for 20-25 minutes or until tender and parmesan is golden.

Nutrition Facts : Calories 64.9, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 156.5, Carbohydrate 9.3, Fiber 3.7, Sugar 0.2, Protein 3.9

Tips:

  • Choose thick pork chops: Thicker pork chops will hold up better during baking and will be less likely to dry out.
  • Don't overcrowd the pan: If you're using a smaller baking dish, cook the pork chops in batches so that they have enough room to brown evenly.
  • Use a meat thermometer: This is the best way to ensure that the pork chops are cooked to your desired doneness.
  • Roast the vegetables separately: This will help them to cook evenly and prevent them from becoming soggy.
  • Add the lemon juice and zest at the end: This will brighten up the flavor of the dish without overpowering the other ingredients.

Conclusion:

Baked fennel pork with lemony potatoes and onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are juicy and flavorful, the vegetables are tender and roasted to perfection, and the lemon juice and zest add a bright and refreshing flavor. This dish is sure to please everyone at the table.

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