Sea-salt flakes and freshly ground black pepper, to season
8 x 80 g pork loin medallions
4 cloves garlic, crushed
2 tsp ground fennel seeds
¼ cup extra virgin olive oil
2 Tbsp dukkah
1 baby fennel
¼ red cabbage
1 green apple, cored, cut into fine batons
1 cup flat-leaf parsley leaves
½ cup dill sprigs
2 Tbsp mayonnaise
Juice of 1 lemon
1 lime cut into wedges to serve
- Preheat a chargrill pan over a high heat. Season pork with salt and pepper. Combine garlic, fennel and oil in a small bowl, then rub onto pork. Cook pork in pan for 3 minutes on each side or until just firm. Remove from heat and sprinkle with dukkah. Set aside.
- Shave fennel and cabbage very finely using a mandolin, then transfer to a large bowl. Add apple and herbs and toss. Mix mayonnaise and lemon juice in a small bowl, then add to slaw and toss to coat.
- Divide pork among plates. Drizzle with pan juices. Serve with slaw and lemon cheeks.