Baked Pork with Fennel, Lemon Potatoes and Onions

• fennel seeds2 ст. л. tbsp
• olive oil↗1 ст. л. tbsp
• pork tenderloin steaks↗4

  trimmed of fat

• large onion↗1

  sliced

• garlic cloves↗2

  thinly sliced

• new potatoes↗750г g

  cut in half lengthwise

• fennel bulbs2

  thinly sliced, green leaves set aside

• juice of 2 lemons
• broccoli↗340г g

  broken into florets

Step-by-step instructions

1. 1

   Gently crush the fennel seeds in a mortar, mix them with 1 tbsp olive oil and a pinch of spices. Rub the resulting mixture onto the pork tenderloin steaks and set aside.

2. 2

   Preheat the oven to 200 °C (180 °C for convection, gas 6). In a shallow oven‑proof dish heat the remaining oil, sauté the onion and garlic in a dry pan for about 5 minutes until translucent. Add the halved potatoes and brown them for a few minutes. Then add the thinly sliced fennel bulbs, the juice of two lemons and 100 ml water. Season with salt and black pepper, cover with a lid and bake for 35 minutes.

3. 3

   Remove the lid, stir the potatoes, place the prepared steaks on top. Return to the oven uncovered and bake for another 10 minutes until the meat reaches the desired doneness. Meanwhile, boil the broccoli in salted water.

4. 4

   Sprinkle the dish with the remaining fennel leaves and serve together with the broccoli.