Pork fillet with fennel and squashed tomatoes

Name: Pork fillet with fennel and squashed tomatoes
Yield: 4
Ingredients: 4 Tbsp Olive oil; 2 tsp Lemon zest; 2 Tbsp Lemon juice; 1 Tbsp Honey; 1 Fennel bulb, cut lengthways into 8 (Main); 2 Tbsp Olive oil; 200 g Cherry tomatoes (Main); 2 Tbsp Capers; 1 Pork fillet, trimmed (Main); 100 g Rocket leaves (Main)

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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Pork and fennel are a match made in heaven. Whether you slow-cook a shoulder with fennel and your favourite vegetables, or slice a fillet thinly as I have here, the taste is always sublime. I love to use a fillet for a quick meal. There is no fat or wastage, and every bite is delicious and tender.

For the dressing

4 Tbsp	Olive oil
2 tsp	Lemon zest
2 Tbsp	Lemon juice
1 Tbsp	Honey

For the pork salad

1	Fennel bulb, cut lengthways into 8 (Main)
2 Tbsp	Olive oil
200 g	Cherry tomatoes (Main)
2 Tbsp	Capers
1	Pork fillet, trimmed (Main)
100 g	Rocket leaves (Main)

Directions

Preheat an oven to 180C. Line an oven tray with baking paper.
To make the dressing in a jar, combine the olive oil, lemon and honey, shaking well.
Place the fennel on the tray. Rub with the oil, season and place into the oven for 25 minutes. Add the tomatoes and capers to the tray and bake for a further 10 minutes until the tomatoes have softened. Remove from the oven.
Brown the pork fillet in a frying pan, then place into the oven for 15 minutes. Remove and let rest for 10 minutes.
Sprinkle the rocket on to a platter. Add the fennel and tomatoes. Slice the pork and place on top. Season with salt, pepper and drizzle the dressing.