Poached Pork Fillet with Rocket Fennel Citrus Salad

  • Dish Type Salad
  • Occasion Weeknight Dinner
  • Cut Fillet
  • Serves 4
  • Prep Time 20 mins
  • Cook Time 15 mins


  • 2 ruby red grapefruit
  • 2 cups chicken stock
  • 2 tsp fennel seeds
  • 2 cloves garlic, crushed
  • 600g pork fillet, fat trimmed
  • 1 orange, peeled
  • 2 limes, peeled
  • 2 baby fennel bulbs, shaved
  • 80g baby rocket leaves
  • 2 tbsp olive oil
  • 1 tsp wholegrain mustard
  • ½ tsp caster sugar



Juice one of the grapefruit. Peel remaining grapefruit and set aside.


Combine the stock, grapefruit juice, fennel seeds and half the garlic in a medium deep frying pan over medium-high heat and bring to the boil. Reduce heat to low. Add the pork and simmer, covered, for 5 mins. Remove from the heat. Stand the pork in poaching liquid for 10 mins. Remove pork from pan. Thinly slice pork and place on a plate. Drizzle pork with a little of the poaching liquid and cover to keep warm.


Meanwhile, segment the peeled grapefruit, orange and limes over a bowl to catch juice, reserve 2 tablespoons of the juice. Place the segments in a large bowl with the shaved fennel and rocket.


Whisk reserved juice with the oil, mustard, sugar and remaining garlic in a small bowl. Season with salt and pepper. Pour half the dressing over salad and toss gently to combine.


Divide the salad among serving plates. Top with the sliced pork. Served drizzled with remaining dressing.