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Fennel and thyme pork with asparagus and rocket salad

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 600g baby chat potatoes, halved
  • 2 teaspoons fennel seeds, crushed (see notes)
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon sea salt flakes
  • 4 pork cutlets, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 bunch asparagus, cut into ribbons (see notes)
  • 60g baby rocket
  • 1/2 x 400g can cannellini beans, drained, rinsed
  • 1/4 cup shaved parmesan
  • Lemon wedges, to serve

Method

  • 1
    Cook potatoes in a saucepan of boiling water for 15 minutes or until just tender. Drain. Return to pan. Cover to keep warm.
  • 2
    Meanwhile, combine fennel seeds, thyme, rosemary and salt in a bowl. Drizzle pork with 1/2 the oil. Sprinkle both sides with thyme mixture. Heat a barbecue hotplate or chargrill over medium-high heat. Cook pork for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil. Set aside to rest.
  • 3
    Place juice and remaining oil in a bowl. Whisk to combine. Add asparagus, rocket, beans and parmesan. Season with salt and pepper. Toss to combine. Serve pork with potatoes, salad and lemon wedges.

Source: taste.com.au

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