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How to make Fennel crusted pork with waldorf salad

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

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 1 Combine 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 2 Meanwhile, 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 3 Divide the salad among serving plates and top with the pork.