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Photo of Citrus-poached pork and fennel salad on witlof leaves by WW

Citrus-poached pork and fennel salad on witlof leaves

Points® value
Total Time
35 min
20 min
15 min
Light zingy pork is a great starter or finger food for your next party.



2 clove(s)

Chicken stock

1½ cup(s), (375ml)

No added sugar orange juice

cup(s), (80ml)


1 tsp

Juice, grapefruit

½ cup(s), (125ml)

Pork fillet or tenderloin, raw

240 g, (buy 300g), fat trimmed


1 small, sliced, fronds reserved

Fresh flat-leaf parsley

¼ cup(s), coarsley chopped

Olive oil

1 tbs

Dijon mustard

1 tsp


2 cup(s), (2 small Witlof heads)

Orange rind

2 tsp, strips


  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.


TIPS: Use a V-slicer or mandolin to thinly slice fennel bulb. Use a citrus zester to make rind strips. Alternatively, use a small sharp knife to cut pieces of rind, removing any white pith. Cut rind into thin strips.