• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipe collections > Fragrant fennel favourites > Pork fillet with fennel and squashed tomatoes
< prev recipe next recipe >

Pork fillet with fennel and squashed tomatoes
( SERVES 4 )

Angela Casley

Publication: Viva

Viva

Ratings: 4.0 / 5 FROM 1

Pork fillet with fennel and squashed tomatoes

Photo by Babiche Martens

4.0 / 5 FROM 1

Pork and fennel are a match made in heaven. Whether you slow-cook a shoulder with fennel and your favourite vegetables, or slice a fillet thinly as I have here, the taste is always sublime. I love to use a fillet for a quick meal. There is no fat or wastage, and every bite is delicious and tender. 

For the dressing

4 Tbsp Olive oil
2 tsp Lemon zest
2 Tbsp Lemon juice
1 Tbsp Honey

For the pork salad

1 Fennel bulb, cut lengthways into 8
2 Tbsp Olive oil
200 g Cherry tomatoes
2 Tbsp Capers
1 Pork fillet, trimmed
100 g Rocket leaves

Directions

  1. Preheat an oven to 180C. Line an oven tray with baking paper.
  2. To make the dressing in a jar, combine the olive oil, lemon and honey, shaking well.
  3. Place the fennel on the tray. Rub with the oil, season and place into the oven for 25 minutes. Add the tomatoes and capers to the tray and bake for a further 10 minutes until the tomatoes have softened. Remove from the oven.
  4. Brown the pork fillet in a frying pan, then place into the oven for 15 minutes. Remove and let rest for 10 minutes.
  5. Sprinkle the rocket on to a platter. Add the fennel and tomatoes. Slice the pork and place on top. Season with salt, pepper and drizzle the dressing.

More fennel flavours from Angela

  • Fennel and gruyere arancini balls
  • Black spaghetti with fennel and prosciutto
Your rating?

Next recipe:
Fennel seed cheese log…

comment

https://www.eatwell.co.nz/recipe/15364/Pork-fillet-with-fennel-and-squashed-tomatoes/?frmcol=2137

Collections you may like

Classic baking recipes

Classic baking recipes

20 tray bakes

20 tray bakes

Affordable meals

Affordable meals

Tomato recipes

Tomato recipes

Stories you may like

Choux pastry: how to make

Choux pastry: how to make

Celia Hay
Easy-peasy baking

Easy-peasy baking

Nadia Lim
5 of the best lasagnes

5 of the best lasagnes

The best no-frills sausage rolls: Step-by-step

The best no-frills sausage rolls: Step-by-step

Ray McVinnie

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • Chickpea eggplant salad

    Chickpea eggplant salad

  • Dark chocolate and brandied fig truffles

    Dark chocolate and brandied fig truffles

  • Ripe’s raw energy salad

    Ripe’s raw energy salad

  • Eskimo lolly cake

    Eskimo lolly cake

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Tuna couscous

    Tuna couscous

  • Braised fennel

    Braised fennel

  • Super spaghetti salad

    Super spaghetti salad

  • Slow-roasted tomato crostini

    Slow-roasted tomato crostini

  • Tempeh caesar panzanella

    Tempeh caesar panzanella

  • Black spaghetti with fennel and prosciutto

    Black spaghetti with fennel and prosciutto

  • Shaved fennel salad with lime, sango sprouts and Thai basil

    Shaved fennel salad with lime, sango sprouts and Thai basil

  • Cherry tomato, chilli gremolata and pumpkin pasta salad

    Cherry tomato, chilli gremolata and pumpkin pasta salad

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top