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If you’re a fan of uncomplicated timesaving recipes then a tray bake is the dish for you. A bit of chopping and sprinkling of herbs and spices, pop it in the oven and dinner is served. This pork loin medallions with fennel tray bake recipe is a simple dish, packed with lots of vegetables and flavour – a delicious and easy midweek meal.
In the past, when I’ve tried eating pork chops or anything similar they’ve tended to be a bit dry which has put me off buying them to cook at home. However, resting the pork loin medallions after cooking help lock in the moisture. They’re incredibly lean so much tastier when they are cooked correctly and if you’re scared to cook them like me, letting them rest before eating is an easy way to make sure that they come out perfect every time. I’m not talking about resting them for 10 minutes either, just a few minutes while you’re plating up the rest of the dish.
This pork loin medallion and fennel tray bake is a simple dish, packed with lots of vegetables and flavour – a delicious and easy midweek meal.
- 4 pork loin medallions
- 2 fennel bulbs, sliced into chunks
- 2 red onions, sliced into chunks
- 2 red peppers, sliced into chunks
- 50 g baby potatoes, halved
- 4 whole garlic cloves
- 3 sprigs of fresh thyme
- 25 ml chicken stock
- Salt and pepper
Preheat the oven to 180 degrees.
In a large ovenproof dish, place the vegetables at the bottom with the whole garlic cloves and fresh thyme.
Pour in the chicken stock and cook the vegetables in the oven for 20 minutes.
Remove the vegetables from the oven and place the pork loin medallions on top. Season with salt and pepper. Cook for a further 20 minutes until the edges turn golden brown.
Allow the meat to rest for a few minutes before serving. Enjoy!
Since they’re a lean cut of meat, they’re surprisingly healthy and nutritious, which isn’t the usual perception of pork. They’re becoming increasingly popular and are now stocked in the majority of the big supermarkets. People are getting more experimental in the kitchen with them and creating more on-trend dishes like and .
Over the past few weeks, I’ve been making tray bakes for our family lunch because they’re so much easier. A massive is that you only use one pan, so it means less washing up – that can only be a good thing. Although, I love cooking, I’m not a fan of being in the kitchen for hours when I could be spending quality time with my family, so tray bakes get a thumbs up from me.
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*This post was commissioned by LovePork, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.