Fennel pork with apple and butter bean salad
Pork loin chop, raw
720 g, (buy 800g), fat trimmed
Light sour cream
¼ cup(s), (60g)
2 medium, thinly sliced
Canned butter beans, rinsed and drained
1 400g can
- 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.
- 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.