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Almond-crusted pork with crunchy fennel salad recipe
Almond-crusted pork with crunchy fennel salad recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try this quick and easy almond-crusted pork with refreshing fennel salad for a light and satisfying dinner. Ready in just 40 minutes!
Ingredients:
  • 1 egg, lightly beaten
  • 33.00 gm almond meal
  • 40.00 ml quinoa flakes
  • 500g pork loin, fat and rind removed and discarded
  • 250g green cabbage, finely shredded
  • 1 small red apple, cut into thin wedges
  • 2 celery stalks, thinly sliced
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 125.00 ml reduced-fat plain Greek-style yoghurt
  • 10.60 gm lemon juice
  • 1/4 tsp fennel seeds, crushed
  • Lemon wedges, to serve
  • Chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat oven to 220C (200C fan-forced).
  • In a shallow bowl, crack the egg. In another shallow bowl, mix almond meal, garlic powder, and quinoa flakes. Season the mixture. Dip the pork in the egg, letting any extra drip off, then coat it in the almond mixture.
  • In a large, non-stick ovenproof frying pan, heat oil over medium-high heat. Add pork and cook for 5 minutes, turning occasionally until browned. Transfer the pan to the oven and roast the pork for 15 minutes until cooked through.
  • In a big bowl, mix together cabbage, apple, celery, and chopped parsley. In a small bowl, whisk together yogurt, lemon juice, and fennel seeds. Season with salt and pepper. Drizzle dressing over the salad and toss to combine.
  • Thinly slice the pork and arrange it along with the salad on serving plates. Garnish with fresh parsley leaves and serve with lemon wedges on the side.

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