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Roast pork with fennel, citrus and olive salad
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Prep Time:
30 minutes
30 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
55 minutes
55 minutes
Ingredients:
- 600g pork fillet
- olive oil cooking spray
- fennel fronds, to serve
- 2 ruby red grapefruit, peeled
- 2 oranges, peeled
- 2 medium fennel bulbs, trimmed
- 125.00 ml pitted black olives
Instructions:
- Preheat the oven to 200°C/180°C fan-forced. Place the pork in a shallow ovenproof dish, spray with oil, season with salt and pepper, then roast for 20-25 minutes until cooked through. Let it cool before thinly slicing.
- Prepare the salad: Combine oil and sugar in a bowl, then add grapefruit and oranges. Use a vegetable peeler to shave fennel before adding it with olives to the fruit mixture. Season with salt and pepper, and toss everything together.
- Portion the salad into individual bowls. Arrange the pork on top and garnish with fresh fennel fronds. Serve and enjoy!
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