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Prep Time
35 min
Cuisine
British
This simple salad brings together the classic flavour combination of pork, apple and fennel. You'll roast lean pork tenderloin in a fennel-pepper rub before serving with apple, bulgur and rocket salad. Finish with a mustard & onion marmalade dressing for full flavour. (Dairy-free: see our FAQs for details).
Prep Time
35 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 455 kJ 108 kcal |
1517 kJ 360 kcal |
Fat of which saturates |
1.3 g 0.2 g |
4.4 g 0.8 g |
Carbohydrate of which sugars |
14.4 g 5.1 g |
48 g 17.1 g |
Fibre | 3.5 g | 11.6 g |
Protein | 10.4 g | 34.8 g |
Salt | 0.14 g | 0.47 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and chop the red onion[s] into wedges
Add the fennel seeds to a pestle & mortar with 1 tsp [2 tsp] pepper (freshly ground is best!) and a generous pinch of salt
Grind to a coarse powder, add a drizzle of olive oil and mix to combine – this is your fennel paste
Add the pork tenderloin to a baking tray and spread the fennel paste all over them
Add the red onion wedges to the tray with a drizzle of olive oil and a pinch of salt and pepper
Put the tray in the oven for 15-20 min or until cooked through
Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-12 min or until tender with a slight bite
Once done, drain and rinse under cold water until cool
Meanwhile, combine the wholegrain mustard, onion marmalade and apple cider vinegar with 2 tbsp [4 tbsp] olive oil in a large mixing bowl
Season with a pinch of salt and pepper – this is your mustard & onion dressing
Finely slice the apple[s], discarding the core[s]
Once the pork tenderloins are done, remove them from the oven and set them aside to rest
Wash, then pat the wild rocket dry
Add the sliced apple, rocket, cooled bulgur and red onion wedges to the bowl of dressing and pinch of salt and pepper
Give everything a good mix up – this is your apple salad
Slice the pork tenderloins as finely as you can
Serve the sliced pork over the apple salad
Drizzle over any resting juices
Enjoy!