Slice lemon and quarter fennel bulbs.

Peel and chop onions, dice garlic.

Simmer lemon and fennel in boiling salted water for 7-9 minutes until just tender.

Remove and rinse under cold water. Set aside.

Combine half the onions and garlic with olive oil, breadcrumbs, and Parmesan.

Mix well to create Parmesan breadcrumbs. Set aside.

Preheat oven to 350°F (175°C).

Heat 1 tbsp olive oil, saute remaining onion and garlic for 3-4 minutes.

Add chopped tomatoes and balsamic vinegar to the sauteed vegetables.

Bring to a boil, season, and add sugar.

Transfer tomato mixture to a baking dish.

Press Parmesan breadcrumbs into fennel pieces.

Arrange fennel in the baking dish with the tomato sauce.

Bake for 25-30 minutes.

Roll pork medallions in English mustard.

Wrap each pork medallion with a piece of bacon and secure with toothpicks.

Heat remaining olive oil in a frying pan.

Sear the pork for 8-10 minutes, turning occasionally, until cooked through.

Serve the seared pork medallions with baked fennel and sauce.