Fennel – pear – vegetables with pork fillet

Ingredients for 2 servings:

• 1 bulb/s of fennel, approx. 300 g
• 1 pear(s) (Abate Fetel, approx. 300 g
• 300 g pork fillet(s), approx.
• 1 tsp thyme, dried
• 20 g fresh ginger
• 2 cloves garlic
• 2 tbsp lemon juice
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

in the roasting bag

Clean and peel the fennel and pear and cut them into long wedges. Combine them in a shallow bowl and drizzle with lemon juice. Finely chop the garlic and ginger and sprinkle with the thyme. Season with salt and pepper and add the oil. Let everything marinate for a quarter of an hour. Season the fillet well with salt and pepper and cut into 6 small slices. Prepare the roasting bag. Carefully fill the vegetables into the roasting bag, shape them slightly, and place the fillet medallions on top (they can be seared first, but don’t have to be!). Seal the roasting bag, make a 1/2-inch cut in the top, and place them on a cold baking sheet in the preheated oven (second to the bottom rack). Cook for about half an hour at 180°C.