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.
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!