Fennel Seeded Pork Fillet Stack

LEVEL: hard Cook: 35 minutes 4

Fennel Seeded Pork Fillet Stack

BOOKMARK

DELICIOUS

Description

What if you could create a spectacular dish at home for 2 or even 4 people, that would normally come in at $25-$35 per head at a restaurant and is also gluten free, dairy free and sugar free? No tummy woes. No worries.

This is a delicious meal made to serve 4 but can easily be halved for a budget friendly couples night in (and with what you save having not gone out, you could put toward a nice vino)!

With minimal time required to deliver, our fennel seeded pork fillet stack is a twist on classic flavour partners. Enjoy!

Ingredients

1 packet of fennel seeds

salt and pepper

minimum 500gm pork fillet

3 baby fennel, leaves reserved

4 apples

2 parsnips

8 baby/dutch carrots

2 tbsp. extra virgin olive oil

1 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp. powdered cumin (optional)

2 tbsp. water

Directions

1: Preheat the oven to 220 degrees Celsius (fan forced).
2: Line 2 baking trays with grease proof paper.
3: Core and chop the apples into rough cubes, approximately 2cm each.
4: Slice the fennel. Reserve the leaves.
5: Peel the parsnips, cut the ends off and quarter longways.
6: Wash the carrots and use kitchen shears to cut the leafy top down to 1-2cm.
7: In a stainless steel bowl add the apple, fennel, parsnip quarters and carrots. Toss with 1 tablespoon of the oil, cinnamon and season with salt and pepper.
8: Place the coated apple, fennel and root vegetable medley on to one of the baking trays and set aside while you prepare the pork.
9: Prepare the pork: remove the pork from the packaging and lay on a clean chopping board. Use one tablespoon of the oil to rub all over the pork.
10: In a small bowl, add the fennel seeds, allspice and cumin if using, mix together.
11: Season the pork well with salt and pepper, rubbing well into and all over the fillet.
12: Pour the fennel seed mixture along the chopping board, the length of the pork fillet, on either side.
13: Roll the fillet forward into the fennel seeds and then roll backward into the fennel seeds making sure you coat the whole piece of pork.
14: Once you have seasoned the pork place it on the second baking tray and cover with foil.
15: Place vegetable tray in the oven for 30 minutes.
16: Place the covered pork fillet in the oven for 10 minutes.
17: At 10 minutes, turn the oven down to 180 degrees Celsius. Take the pork out of the oven, remove the foil, turn the pork and add the 2 tablespoons of water.
18: Place the pork back in the oven for 15 minutes.
19: At 15 minutes, take the pork out of the oven and carefully place the fillet on to a chopping board.
20: Cover the fillet loosely with foil and rest for 10 minutes.
21: While the pork is resting, the vegetables will have reached 30 minutes in the oven.
22: Remove the vegetables from the oven and toss together.
23: Plate the apple, fennel and root vegetables all together.
24: Remove the foil from the pork and slice 1-2cm apart, creating medallions of pork fillet.
25: Stack the pork over the vegetables and add a sprig of reserved fennel leaf.
26: Serve immediately.