Pork fillet with fennel and squashed tomatoes
( SERVES 4 )

Photo by Babiche Martens
Pork and fennel are a match made in heaven. Whether you slow-cook a shoulder with fennel and your favourite vegetables, or slice a fillet thinly as I have here, the taste is always sublime. I love to use a fillet for a quick meal. There is no fat or wastage, and every bite is delicious and tender.
For the dressing
4 Tbsp | Olive oil |
2 tsp | Lemon zest |
2 Tbsp | Lemon juice |
1 Tbsp | Honey |
For the pork salad
1 | Fennel bulb, cut lengthways into 8 |
2 Tbsp | Olive oil |
200 g | Cherry tomatoes |
2 Tbsp | Capers |
1 | Pork fillet, trimmed |
100 g | Rocket leaves |
Directions
- Preheat an oven to 180C. Line an oven tray with baking paper.
- To make the dressing in a jar, combine the olive oil, lemon and honey, shaking well.
- Place the fennel on the tray. Rub with the oil, season and place into the oven for 25 minutes. Add the tomatoes and capers to the tray and bake for a further 10 minutes until the tomatoes have softened. Remove from the oven.
- Brown the pork fillet in a frying pan, then place into the oven for 15 minutes. Remove and let rest for 10 minutes.
- Sprinkle the rocket on to a platter. Add the fennel and tomatoes. Slice the pork and place on top. Season with salt, pepper and drizzle the dressing.
More fennel flavours from Angela
https://www.eatwell.co.nz/recipe/15364/Pork-fillet-with-fennel-and-squashed-tomatoes/?frmcol=2137
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