Fennel-crusted pork with waldorf salad

Cooking Meat Fennel-crusted pork with waldorf salad

Make pork extra special with a salted fennel crust and sweet salad.

Lables: High protein Low carb Low kilojoule Lower gi Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine fennel seeds and salt on a plate. Press both sides of the pork onto the mixture to coat. Heat oil in a large non-stick frying pan over medium-high heat. Cook pork for 3-4 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil. Set aside for 3-4 minutes to rest.
  2. Meanwhile, place the celery, parsley, apple, cabbage and currants in a large bowl. Whisk the mayonnaise and lemon juice in a small bowl. Add to the salad and toss to combine.
  3. Divide the salad among serving plates and top with the pork.

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2 tsp fennel seeds, lightly crushed
2 tsp sea salt flakes
4 pork loin steaks
1 tbsp olive oil
3 celery sticks, trimmed, cut into thin strips
1/2 cup fresh continental parsley leaves
1 large red apple, quartered, cored, thinly sliced
450g cabbage, trimmed, finely shredded
45g currants
85g whole-egg mayonnaise
1 tbsp fresh lemon juice

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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