Pork with zesty slaw

Preparation

Skin on, toast and roughly chop the whole almonds. Chop the parsley. Slice the fennel bulbs. Crush the fennel seeds. Juice 1, then peel and segment 1 of the blood oranges.

Method

1. 1 In a shallow dish, season the pork and pour over the orange juice.
2. 2 Press the fennel seeds and pepper on each side.
3. 3 Cover and chill for 2 hours, or overnight.
4. 4 In a bowl, mix the cabbage, fennel, orange segments and vinegar.
5. 5 Season.
6. 6 Heat the oil in a pan on a medium-high heat. Cook the pork for 2 mins each side (keep the marinade).
7. 7 Reduce the heat to medium and cook for 5 mins each side.
8. 8 Add the butter, parsley and marinade, baste the pork, and cook for 2 mins each side, ensuring the marinade simmers.
9. 9 Rest for 5 mins.
10. 10 Serve the pork and slaw with the almonds and pan juices.