Pork tenderloin with fennel and rocket salad
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Loading... - Jason Russ
- 12 Dec 2020
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If you marinate the meat in advance and are a dab hand at slicing fennel (a mandoline is your best friend here), this can be on the table within 10 minutes. All quantities can be doubled to serve 12 (apart, again, from the garlic, which you should take up to only five or six cloves if doubling the rest). Serves six.
2 pork tenderloin (about 550g each), cut on an angle into 0.5-1cm-thick slices
1½ tbsp fennel seeds, toasted and lightly crushed
½ tsp chilli flakes
4 garlic cloves, peeled and crushed
100ml olive oil
Salt and black pepper
2 fennel bulbs, cut into 1-2mm-thick slices (use a mandoline, ideally)
1½ tbsp lemon juice
80g rocket
5g tarragon leaves, roughly chopped
In a large bowl, toss the pork with four teaspoons of fennel seeds, the chilli, garlic, 60ml oil, three-quarters of a teaspoon of salt and a good grind of pepper, then cover with clingfilm and put in the fridge to marinate for 30 minutes (or even overnight).
Heat a large frying pan on a high flame, then fry the pork slices in two or three batches for two minutes each, turning them halfway, until both sides are a dark golden brown and the meat is just cooked.
Put the remaining oil in a large bowl with the fennel, lemon juice, rocket, tarragon, remaining half-teaspoon of fennel seeds, a quarter-teaspoon of salt and a good grind of pepper. Toss to coat, then divide between six plates. Arrange the pork alongside, pour any cooking juices on top and serve warm.
