This fennel butter is the perfect partner for any pork dish.
- To make the fennel & orange butter, heat a frying pan over medium heat. Add fennel seeds and cook, stirring, for 2-3 minutes or until aromatic. Remove from heat and set aside for 5 minutes to cool. Use a spice grinder or a mortar and pestle to grind until coarsely ground.
- Place fennel seeds, butter, orange rind and saffron in the bowl of a food processor and process until combined. Transfer to a bowl. Cover with plastic wrap and set aside.
- Sprinkle thyme evenly over both sides of cutlets. Season with salt and pepper.
- Heat the oil and butter in a large frying pan over high heat. Add the pork cutlets and cook for 4-5 minutes each side or until brown and cooked through. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
- Add marsala to the pan and bring to the boil over high heat. Add orange juice and cook, stirring, for 5 minutes or until sauce thickens. Remove from heat.
- Place cutlets on serving plates. Drizzle with sauce and top with a dollop of fennel & orange butter. Serve immediately.
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