This sous vide pork with fennel and orange salad is deceptively easy to make, provided you have the right gear. The flavours are inspired by classic Italian dishes.
Can you make it without a sous vide device? Yes, but the end result will not be exactly the same in terms of texture. That’s it, so feel free to cook the pork like you normally would if you don’t have the means to sous vide it.
The recipe instructs you to segment the orange. This means peeling the orange (cutting off the top and bottom first, then peeling top to bottom) and then cutting the orange in segments avoiding the membranes. If you have never done it, you can either: 1) follow this video or 2) cut the orange however you want.
Fennel browns quickly once it’s cut so make sure you slice it and make the salad just before serving. I like to add rocket to contrast the sweetness of both the orange and the fennel. If you don’t like rocket, you can use baby spinach instead.
This recipe is gluten-free and dairy-free.
Sous vide pork with fennel and orange salad
- 500 g pork tenderloin, medallions or chops
- 2 tsp chopped rosemary leaves
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp chilli flakes (optional)
- 1 tbsp extra virgin olive oil
- 1 small-medium fennel bulb
- 1 orange
- 2 cups baby rocket
- 2 tsp apple cider vinegar
- 4 tsp extra virgin olive oil
- salt and pepper to taste
- If you have time: place the pork on a rack placed on a plate, baking dish or tray and let dry overnight in the fridge.
- If you don't have time: dry pork with paper towels.
- Mix rosemary, 1 tsp of the orange zest, salt, pepper, garlic powder and chilli flakes. Season pork on all sides with this mix and place in sous vide bags. You can do this ahead of time and leave the bags in the fridge, or you can cook the pork straight away.
- Sous vide at 66°C for 60 minutes.
- 10-15 minutes before the pork is ready, segment the orange (see notes above).
- Reserve some fennel fronds and chop roughly. Chop off the fennel tops, cut bulb in half lengthwise and remove the core. Thinly slice the fennel bulb using a mandolin or sharp knife.
- Mix fennel, orange and baby rocket, season with salt and pepper to taste and toss with vinegar and olive oil.
- Heat 1 tbsp extra virgin olive oil in a pan and sear pork on all sides. Slice and serve with salad, garnished with fennel fronds.
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