This is a Chinese twist on the traditional Sunday roast. It uses pork medallions, which are marinated and pan-fried, and served alongside roasted fennel and spring onions.






Skill level

Average: 3.9 (25 votes)


  • 4 x 200 g pork loin medallions
  • sea salt and ground black pepper
  • ½ bunch sage leaves
  • 100 ml chicken stock
  • 100 ml veal stock
  • ¼ cup butter
  • 60 ml (¼ cup) olive oil, plus extra for the marinade
  • 2 baby fennel bulbs trimmed and cut into quarters
  • 1 bunch spring onions, trimmed and halved
  • 20 garlic cloves
  • 1 tbsp chopped flat leaf parsley

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 30 minutes

Preheat oven to 200°C. Marinate the medallions in the extra olive oil, salt, pepper and some chopped sage for 30 minutes.

Meanwhile in a saucepan, combine the chicken stock with veal stock and some chopped sage leaves, simmer to reduce by half and strain.

Heat butter and olive oil in a pan and toss the fennel, spring onion halves, whole unpeeled garlic cloves, pepper and salt until coated. Transfer pan to oven and roast for 15-20 minutes until soft (see note). 

In a hot oiled pan, seal the medallions on both sides (this is the secret to stop pork from becoming too dry), and transfer pan to oven to roast for 10 minutes. Remove from the oven and allow to rest for 8 minutes. 

To serve, place roasted fennel and spring onion on heated plates, then pork medallions. Spoon some of the reduced stock around and over the medallions. Garnish with chopped parsley, sage and olive oil.

Serve with potatoes and fruity olive oil.


• Make sure the pan you use is suitable for transferring to oven.