A meal in a salad, this dish surrounds the pork with Chinese 5-spice and sweet honey, with crisp, zesty salad flavors from citrus segments, shaved fennel and cucumber, and a fresh burst of mint.
Ingredients
INGREDIENTS
bulb fennel (anise)
chardonnay or rice wine vinegar
Chinese 5 Spice
Extra Virgin Olive Oil
Honey
olive oil
Persian cucumber
pork loin
Red Wine Vinegar
ruby grapefruit or other seasonal citrus fruit
soy sauce
torn mint leaves
Directions
DIRECTIONS
Warm the honey and blend with the soy, red wine vinegar and spice.
Trim the pork loin and place in a zip lock bag. Add the marinade, seal and massage mixture all over loin. Refrigerate 1 hour or overnight.
Heat an ovenproof pan over medium high heat
While the pork is resting, slice the fennel and cucumber very thinly on a mandolin or with a very sharp knife. Place in a bowl
Whisk the oil, vinegar and reserved juices and toss through the salad with the mint.
Slice the pork, add to the salad and serve with chilled Pinot Noir such as the Australian Yering Station, and some hot crusty bread!
