Pork with pear and fennel salad and walnut crumble

Cooking Meat Pork with pear and fennel salad and walnut crumble

With pears for sweetness and walnuts for crunch, this quick and easy pork dish is the perfect mid-week meal.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat 2 teaspoons oil in a frying pan over medium-high heat. Add pork. Cook for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.
  2. Meanwhile, wipe pan clean. Place over medium heat. Add walnuts and lemon rind. Cook, stirring occasionally, for 3 to 4 minutes or until walnuts are toasted. Add parmesan. Cook, stirring, for 1 to 2 minutes or until parmesan is melted and mixture is well combined.
  3. Place pear and fennel in a bowl. Add lemon juice, fronds and remaining oil. Season with salt and pepper. Toss to combine. Divide fennel mixture and pork between plates. Sprinkle with walnut crumble. Serve.

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1 tbsp olive oil
4 x 150g each pork loin medallions
1/3 cup walnuts, chopped
2 tsp finely grated lemon rind
1/2 cup finely grated parmesan
2 corella pears, quartered, cored, sliced
2 fennel bulbs, trimmed, thinly sliced, fronds reserved
1 tbsp lemon juice

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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