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Pork with zesty slaw

  • Timer Prep 135 min
    Cook 20 min
  • Chart 354.0 cal/
  • Chef hat Medium


Skin on, toast and roughly chop the whole almonds. Chop the parsley. Slice the fennel bulbs. Crush the fennel seeds. Juice 1, then peel and segment 1 of the blood oranges.


  1. 1 In a shallow dish, season the pork and pour over the orange juice.
  2. 2 Press the fennel seeds and pepper on each side.
  3. 3 Cover and chill for 2 hours, or overnight.
  4. 4 In a bowl, mix the cabbage, fennel, orange segments and vinegar.
  5. 5 Season.
  6. 6 Heat the oil in a pan on a medium-high heat. Cook the pork for 2 mins each side (keep the marinade).
  7. 7 Reduce the heat to medium and cook for 5 mins each side.
  8. 8 Add the butter, parsley and marinade, baste the pork, and cook for 2 mins each side, ensuring the marinade simmers.
  9. 9 Rest for 5 mins.
  10. 10 Serve the pork and slaw with the almonds and pan juices.
  • Average per serving
  • Calories 354.0kCal
  • Fat19.6g
  • Saturated5.0g
  • Salt0.01g
  • Carbohydrates14.3
  • Sugar13.7g
  • Protein26.1g
  • Fibre7.8g