Pork with pear and fennel salad and walnut crumble

Ingredients

- 1 tablespoon olive oil
- 4 x 150g each pork loin medallions
- 1/3 cup walnuts, chopped
- 2 teaspoons finely grated lemon rind
- 1/2 cup finely grated parmesan
- 2 corella pears, quartered, cored, sliced
 

- 2 fennel bulbs, trimmed, thinly sliced, fronds reserved
- 1 tablespoon lemon juice

 

Preparation

Heat 2 teaspoons oil in a frying pan over medium-high heat. Add pork. Cook for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes 

Meanwhile, wipe pan clean. Place over medium heat. Add walnuts and lemon rind. Cook, stirring occasionally, for 3 to 4 minutes or until walnuts are toasted. Add parmesan. Cook, stirring, for 1 to 2 minutes or until parmesan is melted and mixture is well combined.

Place pear and fennel in a bowl. Add lemon juice, fronds and remaining oil. Season with salt and pepper. Toss to combine. Divide fennel mixture and pork between plates. Sprinkle with walnut crumble. Serve.