8 Cider marinated pork loin steaks with charred apple and fennel salad Paul Robinson

Cider-marinated pork loin steaks with charred apple and fennel salad

prep: 20 minutes marinate: 2-6 hours cook: 15 minutes
4 people

Ingredients

for the pork

4 x 160g Hampshire pork

loin medallions

120ml pear cider

2 tbsps vegetable oil

for the salad

2 Pink Lady apples, cored and cut

into 8 wedges

1 large head fennel, cored and cut

into large pieces

4 tbsps olive oil

sea salt & black pepper

20g fresh flat leaf parsley,

roughly chopped

for the blackberry vinaigrette

150g blackberries

30g cider vinegar

20g balsamic vinegar

50g pear cider

20g honey

to serve

1 tbsp olive oil

Method

To cook the pork, in a bowl mix the pork loin medallions and pear cider, cover, and refrigerate for 2-6 hours. Heat a griddle pan over a medium heat until smoking hot. Remove the pork from the cider and place on a baking tray. Drizzle the vegetable oil over the medallions ensuring they are evenly covered. Place the medallions in the griddle pan and cook for 2 minutes then turn over. Repeat for 3 more turns, cooking for 8 minutes in total. Transfer the medallions to a warm plate to rest for 4 minutes before serving.

To make the salad, heat a griddle pan on a high heat. Toss the apples and fennel in half of the olive oil and season with a large pinch of salt and freshly cracked black pepper. Add the apples and fennel to the pan and stir every 2 minutes until charred and slightly softened. When cooked add the parsley and remaining half of olive oil.

For the blackberry vinaigrette, add all of the ingredients to a food processor and blend to a smooth sauce.

To serve, place a pile of the apple and fennel salad on a plate, top with a pork steak and drizzle with the olive oil and blackberry vinaigrette.