Pork fillet with fennel

    50 min

    I make this dish in the pressure cooker so the bulb fennel becomes meltingly tender, and so is the pork.

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    Serves: 4 

    • 1 tablespoon olive oil
    • 1.5kg pork fillet, cut into pieces
    • 250ml dry white wine, muscadet or other
    • 3 fennel bulbs, cut into 6 wedges each
    • 1/2 teaspoon aniseed

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the olive oil in a pressure cooker. Fry the meat over medium heat until browned on all sides, about 5 minutes.
    2. Add the wine and fennel. Close the cooker and bring the pressure up over medium heat. Count 30 minutes after the valve begins to whistle.
    3. Add salt and pepper and sprinkle with aniseed just before serving.

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