Name: Salt-Roasted Pork with Fennel and Pear Salad
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 x 300g pork fillet, trimmed; 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

1 x 300g pork fillet, trimmed
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

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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
Pour over the pear mixture and toss to coat
Slice the pork and serve with the salad

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
Pour over the pear mixture and toss to coat
Slice the pork and serve with the salad

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
Pour over the pear mixture and toss to coat
Slice the pork and serve with the salad