Time: 35 min.
Complexity: easily
Servings: 4

This easy-to-make one-pot dish is perfect for a quick weeknight dinner or a big Sunday family lunch. Pieces of pork loin are simmered in a tomato sauce with fennel, onion, thyme, and lemon zest, creating a deliciously flavorful stew. Serve with toasted ciabatta for dipping.

Ingredients:

• 4 boneless pork loin cutlets (2.5 cm thick), cut into 0.5 cm wide strips.
• 1 teaspoon fennel seeds, ground fennel, or fennel pollen
• 1 teaspoon red pepper flakes, optional
• 1/4 cup flour
• 4 tablespoons extra-virgin olive oil
• 1 large fennel root, trimmed and thinly sliced, plus 1/4 cup chopped fennel greens, for serving
• 1 onion, thinly sliced
• 3-4 cloves garlic, grated or finely chopped
• 2 tablespoons chopped fresh thyme leaves
• 3 tablespoons tomato paste
• 1 cup dry white or red wine
• 1 teaspoon orange or lemon zest + 2 tablespoons juice
• 1 cup chicken broth
• 1/4 cup chopped fresh parsley
• 1 ciabatta, sliced ​​and toasted, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork loin, fennel bulb, tomato paste, red wine, onions, Orange zest, fennel seeds, thyme

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Preparation:

Step 1
• Season the pork with salt and pepper, sprinkle with fennel seeds and red pepper flakes. Dredge in flour.
Step 2
• Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. When hot, add the pork and cook for 5–6 minutes, turning once. Transfer the pork to a plate. Add the remaining tablespoon of olive oil, then add the chopped fennel, onion, garlic, and thyme. Season with salt and pepper to taste and cook until the fennel is tender, 8–10 minutes.
Step 3
• Add the tomato paste and cook for another 1–2 minutes, then pour in the wine and scrape up any browned bits from the bottom of the pan. Add the citrus zest, juice, broth, and parsley. Reduce the heat and simmer for 5 minutes, then add the pork and cook for another 3–4 minutes.
Step 4
• Turn off the heat and sprinkle with fennel fronds. Serve the pork in sauce in shallow bowls with toasted ciabatta for dipping.

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