Baked fennel pork with lemony potatoes & onions

Baked fennel pork with lemony potatoes & onions

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(10 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal407
  • fat11g
  • saturates3g
  • carbs40g
  • sugars8g
  • fibre7g
  • protein40g
  • salt0.33g


  • 2 tbsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 pork loin steaks, trimmed of fat
  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, thinly sliced
  • 750g baby new potatoes, halved lengthways
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 fennel bulbs, thinly sliced, green fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • juice 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 340g broccoli, broken into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


  1. 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.

  2. 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.

  3. 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.

  4. Scatter over the reserved fennel fronds and serve with the broccoli.

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Comments, questions and tips

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11th Feb, 2018
I put the pork in at the 1st stage of it being cooked in the oven or it would not have cooked before the potatoes were mush... Tasty though - I love the fennel seeds and lemon.
17th Nov, 2013
Lovely. The potatoes were deliciously infused by all the onion, garlic, lemon and fennel and everybody enjoyed it. Served with broccoli, asparagus and green beans. The meat was wonderfully cooked through, too. LOVED IT!!!
27th Nov, 2012
Sorry but we didn't like this one. It is a very simple dish to make but all you could taste was the lemon!
23rd May, 2012
Really good recipe. Made this tonight for friends and they all LOVED it. Very easy to make.
26th Mar, 2012
Have made this several times now and it has become a firm favourite in our house , it is simple and very tasty , i have never used fennel seeds before trying this recipe and i thought they were great xx
30th Dec, 2011
I did like this dish, but like Rose, I also found that my fennel and potatoes went a little bit mushy. Would do again, but roast the potatoes for a little while before adding the liquid and fennel.
25th Nov, 2011
This is a real comfort food dish. I had no fennel seed and so substituted dill seed which was quite acceptable. I also added a little low cal. creme fraiche. It all went well, though perhaps next time I shall put the fennel in halfway through as it did get a bit mushy, and flash the steaks under the grill. Nevertheless, my husband says please may we have this again!!
rossana's picture
16th Nov, 2011
There is something I do not understand: does the meat go in only for the last 10 minutes (point 3)? Or is in in point 2, instead of the potatoes (which otherwise would have to be added twice...) Thanks!
imbrennan's picture
12th Oct, 2015
I queried this too and would appreciate seeing a reply to this from Good Food as I hardly think 10 minutes is enough to cook thick pork chops.
16th Nov, 2011
Really tasty dish, the pork was so tender and juicy. The fennel wasn't too aniseedy which was very pleasant lol! The main fennel flavour came from the fennel seeds that coated the pork. Only change we made was using pork chops with the bone in and cooked them for longer before adding to the oven as they were large chops. Really good portion sizes too.


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