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