- 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
| - 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
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