Fennel-rubbed pork with waldorf salad
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Green apple, celery and walnuts make a crunchy salad that’s the perfect match for herb-crusted pork fillets
Ingredients
Fennel seeds
2 tsp
Ground coriander
1 tsp
Fresh lemon rind
1 tsp, grated
Salt
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
Celery
2 stick(s), thinly sliced
Walnuts
¼ cup(s), (25g), toasted
Fresh flat-leaf parsley
½ cup(s), finely chopped
Rocket
1 cup(s), (30g), baby
Light whole egg mayonnaise
2 tbs
Lemon juice
1 tbs
Fresh chives
2 tbs, finely chopped
Instructions
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.
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