Pork fillet with fennel and apple salad and creamed feta

Pork fillet with fennel and apple salad and creamed feta
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
443kcals
Fat
33.6g (8.4g saturated)
Protein
30g
Carbohydrates
6.7g (5.8g sugar)
Salt
0.9g
Calories
443kcals
Fat
33.6g (8.4g saturated)
Protein
30g
Carbohydrates
6.7g (5.8g sugar)
Salt
0.9g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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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