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Five Spice Pork and Fennel Salad

"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."


Recipe Details

  • Yield: 4 Servings
  1. Warm the honey and blend with the soy, red wine vinegar and spice.
  2. 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.
  3. Heat an ovenproof pan over medium high heat; add a few tablespoons of oil and cook pork on all sides to just brown. Transfer to the oven and cook to an internal temperature of 145° F, about 15 minutes. It’s wonderful if still left just a little pink inside. Transfer to a plate, cover loosely with foil and allow to rest for 5-10 minutes.
  4. 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; add a few of the fennel fronds and the segmented fruit.
  5. Whisk the oil, vinegar and reserved juices and toss through the salad with the mint.
  6. Slice the pork, add to the salad and serve with chilled Pinot Noir such as the Australian Yering Station, and some hot crusty bread!

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