This easy Mustard Pork Traybake recipe is taken from my new book Eat Right, Balance Hormones which helps you uncover the root cause of hormonal imbalances and shows how you can adjust your diet in order to achieve a better balance.
Ingredients
Serves 2
- 1 Bulb fennel, thickly sliced
- 1 Red apple, cored and cut into wedges
- 1 Leek, trimmed and thickly sliced
- 3 Cloves garlic, unpeeled
- 2 tbsp Coconut oil
- 4 Pork loin steaks
- 1 tbsp Wholegrain mustard
- 150ml Vegetable stock
- 2 tbsp Plant based creme fraiche
Method
- Preheat the oven to 180ºC.
- Toss the fennel, apple, leek and garlic with 1 tbsp oil in a deep baking tray and season with salt and pepper. Roast for 30 minutes, stirring halfway through.
- Heat the remaining oil in a skillet or frying pan over a high heat. Season the pork loins then sear for 4 minutes on each side or until golden brown.
- Mix the mustard with the stock and creme fraiche.
- Place the pork on top of the roasted vegetables and pour over the sauce. Roast for a further 10 minutes or until the pork is cooked through.
Fennel is a valuable food for women in perimenopause. It contains phytoestrogens, plant-based compounds that can mimic the effects of estrogen, potentially helping to balance hormonal fluctuations common in perimenopause. Fennel is also known for its digestive benefits, aiding in reducing bloating and improving digestion, which can be problematic during this stage. Rich in fiber, it supports a healthy digestive system and can aid in weight management. Additionally, fennel’s anti-inflammatory properties can help alleviate joint discomfort, a symptom experienced by some women during perimenopause.
