Pork Fillet with Fresh Apple & Fennel Salad

Here's a fresh and light dinner that's delicious and quick to prepare.


500g pork fillet
2 tablespoons extra virgin olive oil
1/2 cup low fat youghurt
2 tablespoons mustard
1 lemon, zest and juice of
300g green beans, washed, topped and tailed
1 fennel bulb, sliced
1 Granny Smith apple, cored and julienned
1 bunch basil, leaves picked off and washed
1 clove garlic, crushed


1. In a bowl, stir together yoghurt, mustard and lemon zest. Set aside.

2. Heat a frying pan- add one tablespoon of olive oil and the pork. Cook for 3-4 minutes each side or until golden brown. Remove from the pan and allow to rest before slicing 1cm thick pieces.

3. In the same pan, add beans and garlic. Cook for 1-2 minutes ensuring the garlic has softened. Remove from heat.

4. Combine fennel, apple, basil, lemon juice and remaining one tablespoon of olive oil in a separate bowl.

5. Portion the yoghurt sauce, fennel & apple salad, beans, and pork onto serving plates. Place the salad first, then the beans, followed by the pork, topped with the yoghurt sauce.

Serves 4.

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