Name: Fennel-rubbed pork with fennel and apple slaw
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon fennel seeds; 600 gram pork loin steaks, fat trimmed, flattened to 1cm thickness; Fennel and apple slaw; 1 green apple; 1 cup finely shredded red cabbage; 1 cup finely shredded green cabbage; 1 baby fennel bulb, thinly sliced; 4 spring onions, finely chopped; 1/2 cup fresh coriander leaves; 2 tablespoon whole-egg mayonnaise with olive oil; 2 tablespoon apple cider vinegar

Fennel-rubbed pork with fennel and apple slaw

This recipe is ideal when you're wanting to get a healthy dinner on the table in a flash. Taking just 30 minutes to prepare, you'll have a delightfully balanced meal in your bellies, pronto.

Ingredients

2 tablespoon fennel seeds

600 gram pork loin steaks, fat trimmed, flattened to 1cm thickness

Fennel and apple slaw

1 green apple

1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

1 baby fennel bulb, thinly sliced

4 spring onions, finely chopped

1/2 cup fresh coriander leaves

2 tablespoon whole-egg mayonnaise with olive oil

2 tablespoon apple cider vinegar

Method

1.Heat a small frying pan over high heat. Dry-fry fennel seeds for 2 minutes or until aromatic. Finely crush with a mortar and pestle or a spice grinder.

2.Coat pork in the ground fennel and season with pepper. Heat an oiled grill pan, grill plate or barbecue over high heat. Cook pork for 5 minutes each side or until golden and cooked through. Cover loosely with foil. Rest for 5 minutes.

3.To make the slaw, core apple and cut into matchsticks. Combine cabbage, fennel, apple, spring onion and coriander in a large bowl. Toss through combined mayonnaise and vinegar, then season with pepper.

4.Serve pork with fennel and apple slaw.

Woman's Weekly Food

Ingredients

Method

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