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Photo of Fennel-rubbed pork with waldorf salad by WW

Fennel-rubbed pork with waldorf salad

Total Time
40 min
20 min
20 min
Green apple, celery and walnuts make a crunchy salad that’s the perfect match for herb-crusted pork fillets


Fennel seeds

2 tsp

Ground coriander

1 tsp

Fresh lemon rind

1 tsp, grated


1 tsp

Pork fillet or tenderloin, raw

600 g, (buy 750g), fat trimmed

Oil spray

1 x 3 second spray(s)

Green apple, unpeeled

1 medium, cut into matchsticks


2 stick(s), thinly sliced


¼ cup(s), (25g), toasted

Fresh flat-leaf parsley

½ cup(s), finely chopped


1 cup(s), (30g), baby

Light whole egg mayonnaise

2 tbs

Lemon juice

1 tbs

Fresh chives

2 tbs, finely chopped


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Combine fennel, coriander, rind and salt in a small bowl. Rub fennel mixture all over pork.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add pork and cook, turning, for 3–5 minutes or until browned. Transfer to prepared tray. Bake for 15–20 minutes or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 10 minutes before slicing thickly.
  3. Meanwhile, combine apple, celery, walnuts, parsley and rocket in a bowl. Whisk mayonnaise, juice, chives and 1 tablespoon water in a jug until combined. Season with salt and freshly ground black pepper. Add dressing to salad and toss to combine. Serve sliced pork with waldorf salad.


SERVING SUGGESTION: Wholegrain bread roll.TIP: You can use pear instead of apple and almonds or pecans instead of walnuts.