Pork with braised fennel, thyme & orange stew

Cooking Meat Pork with braised fennel, thyme & orange stew

Detailed step-by-step description of how to cook the dish "Pork with braised fennel, thyme & orange stew". Try it by all means

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat 2 tablespoons oil in a large, deep frypan over medium heat. Add fennel and cook for 5 minutes until lightly browned. Stir in garlic, thyme and orange slices, then add juice and stock. Season, bring to the boil, then simmer on low heat for 3-5 minutes.
  2. Meanwhile, heat remaining oil in a pan over high heat. Season pork, then cook for 2-3 minutes, turning, until evenly browned.
  3. Add pork and olives to fennel. Cover and cook over low heat for 10 minutes or until pork is cooked through. Thickly slice pork. Serve the pork and fennel stew, garnished with parsley, with crusty bread.

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1/4 cup olive oil
2 large fennel bulbs, thinly sliced
2 garlic cloves, finely chopped
4 fresh thyme sprigs
1 orange, quartered, thinly sliced, plus juice of 1/2 orange
1 cup Massel chicken style liquid stock
2 x 400g pork fillets, trimmed, halved
1 cup pitted green olives
Chopped flat-leaf parsley, to garnish
Crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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