Preparation
Crush the fennel seeds. Crush the garlic cloves. Thinly slice the radishes. Remove and retain the leaves from the dill.
Method
- 1 Mix the oil, fennel seeds, garlic, chilli, zest of ½ lemon and a pinch of salt in a bowl.
- 2 Add the pork. Marinate in the fridge for at least 1 hour.
- 3 To make the remoulade, mix the zest and juice of ½ lemon with the mayonnaise, crème fraîche and both mustards in a bowl.
- 4 Core the apple, cut into segments, then triangles, and add with the radishes and dill. Season and mix.
- 5 Season the pork. Griddle for 10-12 minutes each side, or until cooked through.
- 6 Serve with the remoulade.
2 Reviews
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Bridget
My favourite from Cook so far.My husband loves it too
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Anne
So tasty, loved it
- Average per serving
- Calories 674.0kCal
- Fat44.2g
- Saturated9.1g
- Salt0.9g
- Carbohydrates11.5
- Sugar8.9g
- Protein54.6g
- Fibre5.9g