Pork with pear and fennel salad and walnut crumble
- 09.03.2017
- 540
With pears for sweetness and walnuts for crunch, this quick and easy pork dish is the perfect mid-week meal.
Recipe «Pork with pear and fennel salad and walnut crumble» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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 .
Ingredients:
- 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
Instructions
- 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.
- 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.
- 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.