Baked Fennel With Pork Medallions - cooking recipe

Ingredients

1/2 None unwaxed lemon, sliced
2-3 None fennel bulbs, outer leaves removed and bulbs quartered
2 None onions, peeled and chopped
2 None garlic cloves, diced
6 tbsp olive oil
20 g breadcrumbs
30 g Parmesan
400 g can chopped tomatoes
2 tsp balsamic vinegar
Pinch None caster sugar
8 None pork medallions
2-3 tsp English mustard
8 None bacon rashers

Preparation

Place lemon and fennel in a pot of boiling, salted water and simmer for 7-9 mins until just tender. Remove and rinse under cold water. Set aside.
For Parmesan breadcrumbs, mix 1/2 the onions and 1/2 the garlic with 3 tbsp olive oil, breadcrumbs, and Parmesan. Set aside.
Preheat oven to 350\u00b0F. Heat 1 tbsp oil, saute remaining onion and garlic for 3-4 mins then add chopped tomatoes and vinegar. Bring to a boil, season and add sugar. Transfer to a baking dish. Press Parmesan breadcrumbs into fennel pieces then arrange in the baking dish. Bake for 25-30 mins.
Meanwhile, roll pork in mustard then wrap a piece of bacon around each and secure using toothpicks. Heat remaining oil in a frying pan and sear the pork for 8-10 mins, turning. Serve with baked fennel and sauce.