• 6 pork medallions
• 1/3 c olive oil
• 1 tbsp toasted fennel seeds
• 1 clove crushed garlic
• 1 red onion
• 1 sprig of rosemary
• 25 g butter
• 1 large avocado
• 125 g cherry tomatoes
• Coriander leaves to garnish
• 2 tbsp lemon juice

Preheat the oven to 200C (fanbake). Brush the pork with 2 tbsp oil, and sprinkle over the fennel seeds. Heat the remaining oil in a pan and cook the pork in batches for 1 minute each side or until lightly browned. Transfer the meat to a plate and add the onion, garlic and rosemary to the pan with the butter. Place the pork on top of the garlic mixture, cover with foil and bake for about 6-8 minutes until the meat is cooked.

Chop the avocado, tomatoes and coriander combine with some fresh lettuce and use this as a base for the thickly sliced pork medallions. Serve with some crusty bread and a glass of wine. Perfect for a warm summer evening!