Make pork extra special with a salted fennel crust and sweet salad.
Ingredients
- 2 teaspoons fennel seeds, lightly crushed
- 2 teaspoons sea salt flakes
- 4 (about 125g each) pork loin steaks
- 1 tablespoon olive oil
- 3 celery sticks, trimmed, cut into thin strips
- 1/2 cup fresh continental parsley leaves
- 1 large red apple, quartered, cored, thinly sliced
- 450g cabbage, trimmed, finely shredded
- 45g (1/4 cup) currants
- 85g (1/4 cup) whole-egg mayonnaise
- 1 tablespoon fresh lemon juice
Method
- Step 1Combine fennel seeds and salt on a plate. Press both sides of the pork onto the mixture to coat. Heat oil in a large non-stick frying pan over medium-high heat. Cook pork for 3-4 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil. Set aside for 3-4 minutes to rest.
- Step 2Meanwhile, place the celery, parsley, apple, cabbage and currants in a large bowl. Whisk the mayonnaise and lemon juice in a small bowl. Add to the salad and toss to combine.
- Step 3Divide the salad among serving plates and top with the pork.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1422 kj
Energy
13g
Fat Total
2g
Saturated Fat
6g
Fibre
32g
Protein
81mg
Cholesterol
1488.36mg
Sodium
18g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: As an alternative to the salad, serve the pork with roast potatoes and fresh applesauce. To make the applesauce, cook apples with caster sugar, water, some lemon juice and ground cinnamon until soft. Blend until smooth.
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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