Pork fillet with fennel seeds and roasted tomatoes
Lean pork fillet rolled in crushed fennel seed and pepper, roasted over sweet tomatoes until just cooked and juicy.
- Time40 min
- LevelEasy
- Costabout £2.00 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put the potatoes in a pan of cold water, boil for 10 minutes and drain.
10 min - 2
Rub the pork with the fennel seeds and pepper.
- 3
Toss the potatoes, onion, garlic and half the oil in a roasting tin. Roast for 10 minutes.
10 min - 4
Heat the rest of the oil in a frying pan and brown the pork on all sides for 5 minutes.
- 5
Place the pork in the tin with the tomatoes and lemon wedges. Roast for 18 minutes until the pork has no pink and the tomatoes have burst.
18 min - 6
Rest the pork for 5 minutes, slice, and serve with the vegetables, juices and parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.