Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 2 pears, cored, quartered
- 4 small fennel bulbs, trimmed, thickly sliced
- 1/2 cup pear cider
- 1 lemon, rind grated
- 1 1/2tablespoons olive oil
- 1tablespoons thyme leaves
- 4 pork loin cutlets
Nutrition per serving
3120kJ / 750Cal
3120 Kilojoules or 750 Calories
36% of daily energy intake*
Protein
35.8grams
Fat
61.0grams
Carbs
16.0grams
Sugars
14.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Brush pork with a little of the oil and season. Heat a frying pan over medium-high heat. Add pork and brown on both sides, then reduce heat to medium and cook for 5 minutes. Transfer to an ovenproof dish and bake for 8-10 minutes until cooked through.
Step 2 of 3
Meanwhile, heat remaining oil in the same pan over medium-low heat. Add the fennel and cook, stirring often for 5 minutes until soft. Add pear, lemon rind, thyme and cider and simmer gently for 5 minutes or until thickened slightly.
Step 3 of 3
Remove pork from oven and stir any juices into fennel mixture. Spoon onto plates and top with pork to serve.
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