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Photo of Pork steaks with fennel rub and olive tapenade by WW

Pork steaks with fennel rub and olive tapenade

Total Time
20 min
10 min
10 min
It might only take a mere 20 minutes to make, but the piquant seasoning and intense black olives make this dish something very special indeed.


Ground cumin

1 tsp

Fennel seeds

1 tsp


2 tbs

Pork leg steak, raw

510 g, (4 x 150g steaks), fat trimmed


2 medium, grated

Fresh coriander

½ cup(s), coarsely chopped


2 cup(s), (60g baby)

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Olive oil

1 tbs

Lemon juice

2 tbs

Tapenade (olive paste)

¼ cup(s), (62g)


1 tsp


  1. Heat a large non-stick frying pan over medium heat. Add cumin and fennel seeds and cook, stirring, for 1–2 minutes or until aromatic. Place seeds in a mortar and pestle and pound until crushed. Place currants in small bowl and cover with boiling water. Set aside for 5 minutes. Drain.
  2. Meanwhile, rub crushed seeds over both sides of pork. Season with salt and freshly ground black pepper. Heat a large non-stick frying pan over high heat. Lightly spray both sides of pork with oil and cook for 3–4 minutes each side or until cooked through.
  3. Combine currants, carrot, coriander, rocket and chickpeas in a large serving bowl. Whisk oil, juice and honey in a small bowl. Add dressing to carrot mixture and toss gently to combine. Serve pork with salad and olive tapenade.


SERVING SUGGESTION: Enjoy with toasted Turkish bread.TIP: If you don’t have a mortar and pestle you can use ½ teaspoon each of ground cumin and fennel.