Sunday, 11 December 2011

Grilled Pork with Fennel & Blood Orange Slaw

I'm only a recent fennel convert, but I have learnt that fennel doesn't just have to compliment the protein component of a meal, it can star! It's crunchy, has this slight aniseed but sweet flavour and is amazingly refreshing.  Which makes it a perfect summer ingredient. This recipe combines the richness of the pork with the sharp aniseed flavour of the fennel, the tartness of the granny smith apple and the acidity of the blood orange.  

Recipe (2-3 people)
1 pork loin per person (or more if they are small)

Pork rub
2 cloves garlic (crushed)
1 tbsp dijon mustard
you may need more rub depending on how much pork there is, just use this ratio and make as much as you need.  

Fennel & Apple Salad
1 fennel bulb (or 2 baby fennel bulbs) - finely sliced
1 apple - finely sliced
1 red onion or salad onion - finely sliced
2 blood oranges - segments cut out

Salad Dressing
1 tbsp dijon mustard
juice from the blood oranges (squeeze what is left after cutting out the segments)
  • for the rub, combine the mustard and garlic together in a small bowl and rub onto the pork loin chops (leave for at least 1 hour or you could do this the night before) and leave in the fridge
  • slice the fennel, apples and onion (if you have a mandolin slicer this makes it much easier)
  • cut out the blood orange segments.  This can be a little tricky the first time you do it so I found a website that explains it for you and has pictures too! (
  • toss the segments in with the fennel, apple and onion and toss
  • mix the mustard and blood orange juice together until it combines
  • pour the dressing over the salad and toss till it's all coated
  • heat a fry pan and add a touch of oil
  • grill the pork for 3-5 minutes before turning over to cook for another 2-3 minutes (this will depend on the thickness of the pork and your own preference)
  • serve the pork chop with a generous amount of salad and enjoy!  

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