1/4 cup (60ml) olive oil, plus extra, for brushing
1 teaspoon each sea salt flakes and fennel seeds
Cracked black pepper
2 william's bon chretien pears, thickly sliced
200g celeriac, peeled and thinly sliced
1 baby fennel, thinly sliced
1 teaspoon hot english mustard
2 tablespoons cider vinegar
Method
Preheat oven to 200°C
Brush the pork with oil. Heat a non-stick frying pan over high heat and cook the pork for 1-2 minutes on each side or until browned
Place the salt and fennel in a mortar and pestle and grind to combine. Press pork into the salt mixture, place on baking tray and roast for 10-12 minutes or until cooked through
Place the pear, celeriac and fennel in a bowl. Place the remaining oil, mustard, vinegar, salt and pepper in a bowl and whisk to combine
