Pork Escalopes with Fennel and Orange Salad

• 600gpork loin escalopes, 4 to 8 pieces
• 30gplain flour
• 2 tbspolive oil
• 2garlic cloves, bashed
• 3thyme sprigs, optional, removed before serving (optional)
• 30 mllemon juice
• fine salt
• black pepper
• 2fennel bulbs, shaved as thinly as you can
• 300 gorange segments and their juice, from about 2 peeled oranges
• 60gpitted black olives
• 70grocket
• 3 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• 700gnew potatoes, halved
• 1 tbspextra virgin olive oil

Method

1. 1Put the potatoes in cold salted water, bring to the boil and cook for 15 to 18 minutes until tender. Drain and toss with a tablespoon of extra virgin olive oil and a pinch of salt.
2. 2Cut the peel and pith from the oranges with a knife, then cut between the membranes to release the segments over a bowl to catch the juice. Squeeze the leftover membranes into the bowl too.
3. 3Toss the fennel, orange segments and olives with the orange juice, 3 tablespoons of extra virgin olive oil, the vinegar and a pinch of salt. Leave for 10 minutes so the fennel softens slightly, then fold in the rocket just before serving.
4. 4Bash the escalopes between sheets of baking paper to 5mm thick if they are not already. Season both sides with salt and pepper and dust with the flour.
5. 5Heat the olive oil in a large frying pan over a high heat with the garlic and optional thyme. Fry the escalopes in two batches for 2 minutes a side until golden and just cooked through with no pink; they are thin and dry out quickly. Pour 15 ml lemon juice into each batch for the last 30 seconds so it sizzles into a glaze.
6. 6Discard any thyme stalks and serve the pork with the pan juices, the fennel salad piled alongside and the potatoes.

Per serving

kcal

699

protein

39.7g

fibre

9.7g

carbs

54.2g

fat

37.6g