Roast pork with fennel, citrus and olive salad

Cooking Meat Roast pork with fennel, citrus and olive salad

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Lables: High protein Low carb Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Place pork in a shallow, ovenproof dish. Spray with oil. Season with salt and pepper. Roast for 20 to 25 minutes or until cooked through. Cool. Thinly slice.
  2. Meanwhile, make salad: Whisk oil and sugar together in a bowl. Segment grapefruit and oranges into bowl. Using a vegetable peeler, shave fennel. Add fennel and olives to grapefruit mixture. Season with salt and pepper. Toss to combine.
  3. Divide salad between bowls. Top with pork and fennel fronds. Serve.

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600g pork fillet
olive oil cooking spray
fennel fronds, to serve
2 tbsp olive oil
2 tsp caster sugar
2 ruby red grapefruit, peeled
2 oranges, peeled
2 medium fennel bulbs, trimmed
1/2 cup pitted black olives

Adv

Autors
Preparation time
30
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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