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Photo of Pork, apple and mint salad by WW

Pork, apple and mint salad

Total Time
15 min
15 min


Olive oil

1½ tbs

Trimmed pork medallion steak

320 g, (Buy 400g)

Fennel bulb(s)

1 medium, shaved, fronds reserved

Green apple, unpeeled

2 medium, cut into matchsticks

Apple cider vinegar

1 tbs

Lemon juice

2 tbs

Mixed salad leaves

120 g, baby leaves


1 stick(s), thinly sliced


cup(s), (40g), toasted

Fresh mint

½ cup(s)


1 medium, cut into wedges to serve


  1. Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Season pork with salt and pepper and cook for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 2–3 minutes before thinly slicing.
  2. Meanwhile, combine shaved fennel and apple in a large bowl. Add vinegar, juice and remaining oil and toss to coat.
  3. Add salad leaves and celery to fennel mixture and toss to coat. Season with salt and pepper. Top salad with sliced pork and sprinkle with pecans, mint and reserved fennel fronds. Serve with lemon wedges.


SERVING SUGGESTION: Wholegrain bread. TIPS: Try and buy pork medallions that are roughly the same size and thickness to ensure even cooking. Prepare the fennel and apple just before using as the cut edges will turn brown when exposed to air. Add it: 60g soft goat’s cheese (crumbled) in Step 3. Swap it: Pork for skinless lean chicken breast fillets (halved).