Fennel & thyme pork fillet with a roasted vegetable medley

Another glorious recipe from Cath Collins to make your Christmas menu shine🎄

Fennel & thyme pork fillet with a roasted vegetable medley& a Christmas sprinkle of toasted pine nuts, currants and cranberries

Serves 4-6

Pork fillet

2-3 pork fillets

2 tspn fennel seeds

2 tspn dried thyme leaves

1.5 tspn flaked salt.

1 tspn round black pepper

Roasted medley 

The quantity of vegetables is entirely up to you.

8 medium sized Red Royale potatoes

1 large Fennel bulb or 2 small bulbs (set aside fennel fronds to decorate)

3-4 large shallots

• red apples

1/2 TBSPN Brown sugar

1 TBPSN Lemon juice

5 large sprigs of Thyme (or more to taste)

Olive oil

20g Butter, cubed.

Christmas sprinkle 

¼ cup pine nuts, toasted

1/8 cup currants

1/8 cup cranberries

Salad 

1/4 cup olive oil

2 TBSPNS verjuice

2 teaspoons honey

1/2 tspn seeded mustard.

Salt and pepper

2 bunches asparagus

1 bag of baby rocket

1 Granny Smith apple

1 zucchini

For the roasted medley:

• Boil the unpeeled potatoes in salted water until cooked through, strain, place back on the heat, shake saucepan to ‘dry’ the potatoes over the heat (you want to remove as much moisture as possible). Transfer to a lined baking tray, ‘smash’ potatoes using a potato masher to push down the cooked potatoes. Leave to cool.
• Peel and slice the shallots into wedges.
• Cut the apples into wedges, discard the seeds, place in a bowl with the lemon juice and brown sugar. Cut the top off the fennel, cut into wedges.
• Place onions, apples & fennel over the top of the smashed, drizzle with olive oil, places small cubes of butter throughout, add the sprigs of thyme and a sprinkle of salt.
• Place in a pre heated hot oven for 30 minutes, turn the vegetables to ensure even browning, place back in the oven for a further 30 minutes or until the medley is cooked and golden to your liking.

For the pork:

• Toast the fennel seeds over medium heat until just starting to crackle, grind in a mortar and pestle or a spice grinder. Combine the fennel and thyme with salt flakes and cracked black pepper.
• Sprinkle the spice mix onto some baking paper, roll the pork fillets to cover with the mix.
• Cook over a medium high heat in a pre heated frypan with olive oil, turn to brown on all sides (about 1 minutes each side). Transfer to a pre-heated 180°C oven for 5 minutes. Rest until ready to serve.

For the salad:

• Make dressing by combining all ingredients in a bowl or screw top jar, stir or shake to emulsify.
• Peel the zucchini into ribbons.
• Blanch the asparagus in salted boiling water for 2 minutes. Strain into a bowl of iced water, pat dry.
• Wash the rocket.
• Slice the apple thinly on a mandolin (drizzle with some lemon juice to prevent the slices from browning).

For the Christmas sprinkle:

• Place the currants in a small heat proof bowl, cover with boiling water. Allow to sit for 15 minutes to bloom, strain, pat dry.
• Place the pine nuts on a lined baking tray. Place in a pre heated 150 oven for 15 minutes or until golden. Allow to cool.
• Place the cooled pine nuts, currants and cranberries in a bowl, mix to combine, set aside for serving.

To assemble:

• Combine the salad ingredients with ½ of the dressing, carefully mix to evenly coat, add more dressing if desired being careful not to drench the salad.
• Slice the pork into slices (it’s up to you how thick you’d like the slices).
• Place the roasted vegetable medley on your serving platter, layer with the salad and pork, finishing with the Christmas sprinkle, decorate with fennel fronds. Enjoy x Cath