- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium-sized red onion, thinly sliced
- 300g pork tenderloin fillet, trimmed
- 2 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tsp sea salt
- 150ml hot vegetable stock
- 175g frozen broad bean
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 1 garlic clove, finely chopped
- finely grated zest of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 rounded tbsp finely chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.