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Fennel-crusted pork with waldorf salad
Fennel-crusted pork with waldorf salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate pork with salted fennel crust and a side of sweet salad.
Ingredients:
  • 2 tsp fennel seeds, lightly crushed
  • 4.80 gm sea salt flakes
  • 4 (about 125g each) pork loin steaks
  • 18.20 gm olive oil
  • 3 celery sticks, trimmed, cut into thin strips
  • 125.00 ml fresh continental parsley leaves
  • 1 large red apple, quartered, cored, thinly sliced
  • 450g cabbage, trimmed, finely shredded
  • 45g (1/4 cup) currants
  • 85g (1/4 cup) whole-egg mayonnaise
  • 21.00 gm fresh lemon juice
Instructions:
  • On a plate, mix the fennel seeds and salt. Press both sides of the pork into the mixture to coat evenly. In a large non-stick frying pan over medium-high heat, warm the oil. Cook the pork for 3-4 minutes on each side until golden and cooked through. Transfer the pork to a plate, cover with foil, and let it rest for 3-4 minutes before serving.
  • In a large bowl, combine celery, parsley, apple, cabbage, and currants. In a small bowl, whisk together mayonnaise and lemon juice. Pour the dressing over the salad and toss to combine.
  • Plate the salad and elegantly crown it with the succulent pork.

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