Red cabbage and fennel-crusted pork

Loaded with goodness this red cabbage and fennel-crusted pork from our friends at @taste_team is a must for your weeknight dinner rotation.


500g pork fillet
2 tbsp fennel seeds
2 tbsp extra virgin olive oil
2 tsp baby capers
2 garlic cloves, peeled, thinly sliced
1/2 bunch Tuscan kale, stems removed, coarsely chopped
200g brussels sprouts, bases trimmed, leaves separated, inner core thinly sliced
1/2 small red cabbage, sliced
50g stilton cheese, crumbled

Dijon mustard dressing
80ml (1/3 cup) extra virgin olive oil
60ml (1/4 cup) red wine vinegar
2 tsp Dijon mustard
1 garlic clove, crushed
1 tsp sugar

Preheat the oven to 180C/160C fan forced. Season the pork. Spread the fennel seeds over a plate. Roll the pork in the seeds to evenly coat

Heat 1 tablespoon oil in a large ovenproof frying pan over medium-high heat. Cook the pork, turning, for 4 minutes each side or until golden and crisp all over. Transfer to the oven and bake for 10-12 minutes or until the pork is just cooked through. Set aside for 10 minutes to rest. Thickly slice and cover to keep warm.

Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the capers and garlic, stirring, for 2 minutes or until just crisp and golden. Add the kale. Cook, stirring, for 3 minutes or until just beginning to soften. Add the brussels sprouts. Cook, stirring, for 1-2 minutes or until just tender – be careful not to overcook the sprouts.

For the Dijon mustard dressing, place the olive oil, vinegar, mustard, garlic and sugar in a screw-top jar. Season. Secure the lid tightly and shake well until combined and emulsified. Set aside until ready to serve.

Sprinkle the red cabbage over a large serving plate or platter. Tumble the warm Tuscan kale and sprout mixture over the cabbage. Top the vegetables with the slices of pork and crumbled stilton. Drizzle with the dressing and serve immediately.


Recipe by