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
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2 tbsp apple cider vinegar<span class="strong">†</span>
1 onion marmalade pot (20g)
1 red onion
1 apple
2 tsp fennel seeds
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
onions (46%), raw cane sugar, citrus pectin, spiced vinegar (cider vinegar, cinnamon, cloves, ginger) concentrated redcurrant juice, extra virgin olive oil, concentrated lemon juice
1 red onion
red onion
1 apple
apple
2 tsp fennel seeds
fennel seeds
Allergens
Allergens highlighted by † (gluten, mustard, sulphites)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
Add the fennel seeds to a pestle & mortarwith 1 tsp [2 tsp]pepper (freshly ground is best!) and a generous pinch of salt
Grind to a coarsepowder, add a drizzle of olive oil and mix to combine – this is your fennel paste
3
Add the pork tenderlointo a baking tray and spread the fennel paste all over them
Add the red onion wedgesto 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
4
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
5
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
6
Finely slice the apple[s], discarding the core[s]
7
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
8
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