Citrus-poached pork and fennel salad on witlof leaves
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 18 • Difficulty: Easy
Light zingy pork is a great starter or finger food for your next party.
Ingredients
Garlic
2 clove(s)
Chicken stock
1½ cup(s), (375ml)
No added sugar orange juice
⅓ cup(s), (80ml)
Peppercorn
1 tsp
Juice, grapefruit
½ cup(s), (125ml)
Pork fillet or tenderloin, raw
240 g, (buy 300g), fat trimmed
Fennel
1 small, sliced, fronds reserved
Fresh flat-leaf parsley
¼ cup(s), coarsley chopped
Olive oil
1 tbs
Dijon mustard
1 tsp
Radicchio
2 cup(s), (2 small Witlof heads)
Orange rind
2 tsp, strips
Instructions
1
Cut 1 garlic clove in half. Place stock, orange juice, peppercorns, halved garlic and 1/3 cup (80ml) grapefruit juice in a medium saucepan over medium heat. Bring to the boil. Add pork and simmer, covered, for 10 minutes. Remove from heat. Set aside, covered, for 5 minutes or until pork is just cooked through.
2
Transfer pork to a medium bowl. Using 2 forks, finely shred pork. Add 2 tablespoons poaching liquid and stir to combine.
3
Add sliced fennel and parsley to pork mixture and toss to combine. Crush remaining garlic clove. Combine oil, mustard, crushed garlic and remaining grapefruit juice in a small bowl. Add dressing to pork mixture and toss to combine.
4
Top witlof with salad. Sprinkle with rind and fennel fronds to serve.
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