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Red cabbage salad with fennel-crusted pork
Red cabbage salad with fennel-crusted pork
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Try this flavorful red cabbage and fennel-crusted pork for a satisfying weeknight meal.
Ingredients:
  • 500g pork fillet
  • 40.00 ml fennel seeds
  • 36.40 gm extra virgin olive oil
  • 2 tsp baby capers
  • 2 garlic cloves, peeled, thinly sliced
  • 1/2 bunch Tuscan kale, stems removed, coarsely chopped
  • 200g brussels sprouts, bases trimmed, leaves separated, inner core thinly sliced
  • 1/2 small red cabbage, sliced
  • 50g stilton cheese, crumbled
  • 80ml (1/3 cup) extra virgin olive oil
  • 60ml (1/4 cup) red wine vinegar
  • 11.80 gm Dijon mustard
  • 4.50 gm sugar
Instructions:
  • Preheat the oven to 180C/160C fan forced. Season the pork, then coat it evenly with fennel seeds by rolling it on a plate.
  • In a large ovenproof frying pan, heat 1 tablespoon of oil over medium-high heat. Sear the pork on each side for 4 minutes until golden and crispy. Place the pan in the oven and bake for 10-12 minutes until the pork is cooked through. Allow the pork to rest for 10 minutes before slicing it thickly and keeping it warm.
  • Heat the rest of the oil in a large frying pan over medium-high heat. Sauté the capers and garlic until crispy and golden, about 2 minutes. Mix in the kale and cook until slightly softened, about 3 minutes. Finally, add the Brussels sprouts and cook until just tender, about 1-2 minutes, ensuring not to overcook them.
  • Prepare the Dijon mustard dressing by combining olive oil, vinegar, mustard, garlic, and sugar in a screw-top jar. Season with salt and pepper, then tightly close the lid and shake vigorously until well blended and emulsified. Set aside until serving.
  • Spread the red cabbage on a large serving plate or platter. Scatter the warm Tuscan kale and sprout mixture over the cabbage. Arrange the slices of pork and crumbled stilton on top of the vegetables. Drizzle with the dressing and serve right away.

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