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Pork with roasted fennel and orange

pork-fennelServes 2

Preparation time 10 mins

Cooking time 30 mins


  • 1 fennel bulb, thickly sliced
  • 1 small red onion, sliced
  • 1 orange, peeled, segments separated
  • 1 tbs white wine vinegar
  • 1 tbs olive oil
  • Freshly ground black pepper
  • 2 x 200g pork cutlets
  • 1 cup rocket
  • 2 medium potatoes, boiled.


  1. Preheat oven to 200C.
  2. In a baking dish add fennel, onion, orange, vinegar and half a tablespoon of olive oil.
  3. Mix together and sprinkle pepper over the top.
  4. Roast in the pre-heated oven for 25 minutes or until the fennel and the onion are tender.
  5. Meanwhile, prepare the pork cutlets by adding some freshly ground black pepper on top.
  6. Heat remaining oil in a pan over a high heat.
  7. Cook pork cutlets for two minutes on each side or until golden brown.
  8. During the last 5 minutes of cooking time for the roasted vegetables, add the pork cutlets to the oven dish to finish cooking.
  9. Remove baking dish from the oven.
  10. Add rocket and toss lightly to combine and wilt rocket.
  11. Serve with boiled potatoes and some fennel stems as decoration.

Nutritional information per serve

  • Total energy 2678 kJ / 638 cal
  • Protein 74 g
  • Total fat 15 g
  • Saturated fat 3.5 g
  • Total carbohydrate 43 g
  • Fibre 10 g
  • Sodium 158 mg 

About this recipe

The flavour combination of fennel and orange is what makes this dish so special. Lean pork contains essential B vitamins, (B1, B3, B6, B12), as well as minerals such as zinc, selenium, iron and magnesium. Vitamin B1, (thiamin), helps release energy from carbohydrates and it is needed for the heart, digestive and nervous systems to work effectively. By including lean pork in your recipes, you can add more variety to your weekly diet.

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