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Pork Loin Medallion Tray Bake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This pork loin medallion and fennel tray bake is a simple dish, packed with lots of vegetables and flavour – a delicious and easy midweek meal.

Course: Main Course
Servings: 4
Author: Jemma Andrew-Adiamah
Ingredients
  • 4 pork loin medallions
  • 2 fennel bulbs, sliced into chunks
  • 2 red onions, sliced into chunks
  • 2 red peppers, sliced into chunks
  • 50 g baby potatoes, halved
  • 4 whole garlic cloves
  • 3 sprigs of fresh thyme
  • 25 ml chicken stock
  • Salt and pepper
Instructions

  1. Preheat the oven to 180 degrees.

  2. In a large ovenproof dish, place the vegetables at the bottom with the whole garlic cloves and fresh thyme.

  3. Pour in the chicken stock and cook the vegetables in the oven for 20 minutes.

  4. Remove the vegetables from the oven and place the pork loin medallions on top. Season with salt and pepper. Cook for a further 20 minutes until the edges turn golden brown.

  5. Allow the meat to rest for a few minutes before serving. Enjoy!