Roast Pork with Fennel, Citrus & Olive Salad

Whenever the word salad is mentioned, some people cringe or turn their nose up at the idea. However, a salad does not have to be lettuce, tomato and cucumber smothered in some form of prepared dressing. These days, a salad takes on many forms and more substantial than aforementioned. In the last few decades the salad has become a full participant in our mealtime activities, but it spent a long, hard time reaching that acceptance. Traditionally it was a meal only for people who where either watching their figure or recovering from a medical problem. The salad was considered weak at best and a dietary chore at worst. Today health and flavor conscious people make salad a regular part of their diet. This salad is high in fiber and low in saturated fat.

Serves 4
recipe from Super Food Ideas

600g pork fillet
olive oil cooking spray
2 tablespoons olive oil
2 teaspoons caster sugar
2 ruby red grapefruit, peeled and segmented
2 oranges, peeled and segmented
2 medium fennel bulbs, trimmed
1/2 cup pitted black olives (whole or sliced)

Preheat oven to 200c/180c fan forced. Place pork in a shallow, oven proof dish. Spray with oil and season with salt and pepper. Roast 20-25 minutes or until cooked through. Cool. Thinly slice.

Meanwhile, to make salad whisk oil and sugar together in a bowl. Segment grapefruit and oranges over a bowl to catch the juices. Using a vegetable peeler, shave fennel. Add fennel and olives to grapefruit mixture. Season with salt and pepper. Toss to combine. Divide salad between bowls and top with pork.

The Culinary Chase’s Note: The flavors here are so light and refreshing. I barbecued the pork and sliced thicker slices. You can also thinly slice the fennel with a sharp knife. Delicious!