Pork fillet with fennel and apple salad and creamed feta
- February 2010
- Serves 4
- Takes 20 minutes to make, 35 minutes to cook
The apple and fennel compliments the roasted pork fillet beautifully in this easy-to-prepare salad recipe. It’s a great alternative to a Sunday roast when Summer comes around.
- 33.6g (8.4g saturated)
- 6.7g (5.8g sugar)
- 2 tbsp olive oil
- 430g pork fillet, excess fat removed
- ½ tbsp fennel seeds
- 1 fat garlic clove, finely chopped
- 1 fennel bulb
- 1 red eating apple, cored
- 2 red chicory, leaves separated
- 40g roasted chopped hazelnuts
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- Small handful fresh flatleaf parsley
- 100g feta, crumbled
- 2 tbsp double cream
- Preheat the oven to 220°C/fan200°C/gas 7. Rub 1 tbsp oil over the pork fillet, then rub in the fennel seeds, garlic and a generous amount of seasoning. Heat the remaining oil in a frying pan over a high heat and fry the pork fillet until browned all over. Transfer to a small roasting tin and roast for 25 minutes until cooked through. Remove and leave to rest before cutting into thick slices.
- Meanwhile, thinly slice the fennel and apple, and mix with the chicory and nuts in a bowl. Wipe out the frying pan, then put over a low heat. Mix the lemon juice with the extra-virgin olive oil and add to the pan with the salad ingredients. Warm through, add the parsley, then spoon onto plates. Top with the pork.
- Whizz the feta, cream and some black pepper in a mini food processor (or use a stick blender). Warm in a small saucepan, then serve on the side for people to drizzle over.
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