- Dish Type Salad
- Occasion Weeknight Dinner
- Cut Fillet
- Serves 4
- Prep Time 20 mins
- Cook Time 15 mins
Ingredients
- 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
Directions
STEP 1
Juice one of the grapefruit. Peel remaining grapefruit and set aside.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
Divide the salad among serving plates. Top with the sliced pork. Served drizzled with remaining dressing.