For the pork:
Half an onion
1 pork fillet
1Tbsp whole grain mustard
5ml fennel seeds
1. Thinly slice the onion and fry in a little olive oil in a medium sized frying pan over medium heat.
2. Add the pork fillet to the pan, season with salt, pepper and fennel seeds and brown on all sides.
3. Liquidize 2 apples (skin and all, core removed) with a splash of water, we used our Nutribullet. Add the mustard and cover the pork fillet with your sauce.
4. Reduce the heat and cover your pan and allow the pork to slowly cook to desired degree. To achieve a medium roast, this takes about 15-20 minutes plus 5 minutes to rest. If your sauce becomes a bit watery, remove the lid and allow your sauce to reduce.
This fillet needs a good side, and so we paired it with a Sweet Potato and Butter Bean Salad!
You can make it up as you go. We had left over roasted sweet potato so I used that with some mint, shredded kale, a tin of butterbeans, radishes and avocado.
We made a simple dressing to go with it. 1 Tbsp olive oil, juice of 1 lemon, 1 heaped teaspoon of raw honey and a tsp of wholegrain mustard.
This serves 2-3 people comfortably.