Pan-fried pork with caper, fennel and watercress salad
- Published: 31 Jul 12
- Updated: 18 Mar 24
This easy-to-cook and great-tasting pork salad recipe is a quick and seasonal meal.
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Serves 4
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Ready in 12 min
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Ingredients
- 1 tbsp olive oil
- 500g pork tenderloin, sliced into 2cm medallions (about 12)
- 2 tsp fennel seeds
- 1 fennel bulb, finely sliced
- 1 tbsp capers, drained and rinsed
- 2 oranges, peeled and sliced into rounds
- 225g pack ready-cooked quinoa
- Juice of ½ lemon
- 2 tbsp walnut oil
- 2 tbsp extra-virgin olive oil
- 100g bag watercress
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Method
- In a large frying pan, heat the olive oil over a medium-high heat. Season the pork medallions and sprinkle with the fennel seeds. Fry for 8-10 minutes, turning once, until just cooked. Set aside to rest.
- Meanwhile, put the sliced fennel in a salad bowl and add the capers. Add the orange slices to the bowl along with the cooked quinoa and gently toss to combine.
- Whisk the lemon juice with the walnut and olive oils and season well. Toss the watercress and the dressing with the other salad ingredients, then serve alongside the pork medallions.
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- Recipe from August 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 426kcals
- Fat
- 22.8g (4g saturated)
- Protein
- 29.3g
- Carbohydrates
- 22.5g (6.3g sugar)
- Fibre
- 2.3g
- Salt
- 0.5g
delicious. tips
Next time, griddle slices of halloumi instead of the pork and sprinkle the fennel seeds over the salad.
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