Baked Fennel Pork With Lemony Potatoes Onions Recipes

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ROASTED POTATOES AND FENNEL



Roasted Potatoes and Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

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

PORK WITH FENNEL AND POTATOES



Pork with Fennel and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed
1 1/2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large fennel bulb, cut into wedges
4 cloves garlic, thinly sliced
1 pound small red-skinned potatoes, quartered
1/4 cup dry white wine
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons roughly chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
  • Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley.

Nutrition Facts : Calories 482 calorie, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 137 milligrams, Sodium 366 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 38 grams

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

ROASTED PORK, FENNEL, AND ONIONS



Roasted Pork, Fennel, and Onions image

Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Pork

Time 1h50m

Yield 10

Number Of Ingredients 12

2 tablespoons butter
1 cup fresh sage
1 ½ tablespoons freshly ground black pepper
2 teaspoons freshly ground cumin seed
1 (3 pound) boneless pork loin roast - trimmed, rolled, and tied
2 tablespoons olive oil
3 bulbs fennel, trimmed, tops reserved
1 ½ cups orange juice
4 red onions with peel, halved
½ cup chicken stock
1 tablespoon balsamic vinegar
salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
  • Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
  • Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
  • Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
  • Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
  • Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 14.7 g, Cholesterol 72.6 mg, Fat 17.4 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 6.2 g, Sodium 152.4 mg, Sugar 5.4 g

PORK, POTATO, AND FENNEL CASSEROLE



Pork, Potato, and Fennel Casserole image

The combination of flavors in this crockpot dish is excellent. It is gently flavored, hearty, and goes well with steamed vegetables such as carrots or green beans.

Provided by PalatablePastime

Categories     One Dish Meal

Time 14h30m

Yield 6 serving(s)

Number Of Ingredients 16

2 1/2 lbs lean pork tenderloin or 2 1/2 lbs boneless pork shoulder, diced
1 teaspoon chopped fresh thyme
1 teaspoon fennel seed, crushed
2 cloves garlic, minced
2 cups dry white wine
2 fennel bulbs
1/2 cup all-purpose flour
4 ounces pancetta, cut into thin strips
3 tablespoons olive oil
2 onions, thinly sliced
1 1/2 lbs new potatoes
salt (to taste)
black pepper (to taste)
1 1/2 teaspoons grated lemons, zest of
1/2 clove garlic, chopped
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 550.5, Fat 17.4, SaturatedFat 4.5, Cholesterol 124.7, Sodium 146.6, Carbohydrate 40, Fiber 6, Sugar 3.3, Protein 43.7

PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL AND FENNEL CREAM



Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream image

Categories     Milk/Cream     Onion     Pork     Vegetable     Roast     Pork Tenderloin     Fennel     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 tablespoons olive oil
2 teaspoons fennel seeds, crushed
2 medium fennel bulbs, quartered, cored, thinly sliced
1 large onion, thinly sliced
2 tablespoons minced garlic
2 12-ounce pork tenderloins, trimmed, each cut crosswise in half
3 large shallots, minced
1/2 cup dry white wine
1 1/2 cups canned low-salt chicken broth
1/2 cup whipping cream
Fennel fronds

Steps:

  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in sliced fennel and onion and sauté until vegetables are very tender and caramelized, about 40 minutes. Add 1 tablespoon minced garlic and sauté until tender, about 5 minutes. Season with salt and pepper. (Fennel mixture can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 450°F. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Season pork tenderloins with salt and pepper. Add pork to skillet; cook until brown on all sides, about 10 minutes. Transfer pork to baking sheet; reserve drippings in skillet. Roasts pork until thermometer inserted into center registers 150°F, about 5 minutes. Remove pork from oven; cover with foil and keep warm.
  • Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 tablespoon garlic to skillet with drippings and sauté over medium heat until shallots are tender, about 2 minutes. Increase heat to high. Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt and pepper.
  • Rewarm fennel mixture over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2-inch-thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds.

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