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Photo of Fennel pork with apple and butter bean salad by WW

Fennel pork with apple and butter bean salad

5
Points®
Total Time
1 hr 10 min
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Moderate
A classic combination of winter vegetables and tender pork loin complemented by a crisp apple and bean salad.

Ingredients

Fennel seeds

1 tbs

Salt

1 tsp

Pork loin chop, raw

720 g, (buy 800g), fat trimmed

Light sour cream

¼ cup(s), (60g)

Buttermilk

2 tbs

Lemon juice

1 tbs

Apple(s)

2 medium, thinly sliced

Canned butter beans, rinsed and drained

1 400g can

Endive

1 bunch(es)

Fresh coriander

¼ cup(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place fennel seeds and salt in a mortar and grind with a pestle until smooth. Rub salt mix evenly into pork, then place on a wire rack in a large baking dish. Pour 2 cups (500ml) water in base of dish and bake for 40–45 minutes or until meat is cooked. Transfer pork to a plate and cover with foil. Rest for 10 minutes before slicing thickly.
  2. Meanwhile, combine sour cream, buttermilk and lemon juice in a medium bowl. Add apples, butter beans, endive leaves and coriander, tossing until well combined. Serve pork with apple and butter bean salad.

Notes

TIP: Use six 150g fillets of skinless chicken breast instead of pork.

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