Pork Loin & Citrus Fennel Salad
Main
Ingredients
- Pork Loin
- Handful of herbs, chopped
Marinade (Optional)
Ingredients
- 1/4 cup white port
- 1/4 cup orange juice
- 2 tsp mustard ( with seeds kind )
- 1 tsp anise
- 1/4 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp brown sugar
- 1 tbsp olive oil
Salad
Ingredients
- One blood orange - remove rind & slice
- one fennel bulb. small — mandolin slice on thinnest setting
- 1/4 black, salty olives, sliced thinly
- 1 whole preserved lemon slice. cut into thin pieces
- Rocket. like … 2 big handfuls
- Parmesan
Steps
- Make dressing
- Add some/most (lagom) of dressing to salad
- Toss all but oranges
- Serve over oranges
- Add paremsan shavings on top
Dressing
Ingredients
- 1 tbsp preserved lemon juice
- 2 tbsp orange juice
- 1 tsp olive oil
- juice from oranges.
- Pepper, salt
Pork Loin (Marinated)
Steps
- If you forget the marinade, then just do the mustard recipe
- Oven to 200 degrees C
- Marinade 4 hours ahead of time, or do mustard recipe below
- Remove from marinade* and pat dry
- Brown in pan, about 1-2 minutes max per side*. finish in oven for 13-15 minutes until 60c
Notes
- the sugary marinade on the pork (even after you pat dry) will brown/burn quickly, so don’t overheat the pan, and keep an eye on it
- save the marinade, strain, then reduce while cooking the pork.. add just a sprinkle of corn starch to emulsify.
Pork Loin (Mustard)
Steps
- Marinade 4 hours ahead of time, or skip marinade and do
- Salt/Pepper outside
- Brown in pan (1-2 minutes on three sides)
- Remove from pan, brush with dijon mustard
- Cover with herbs evenly on all sides
- finish in oven for 13-15 minutes until 60