Pork Steaks with Roasted Fennel Apple Salad and Apple Cider Pan Sauce with Shallot

Prepare Ingredients:

Preheat oven to 200°C. Halve apple, remove and discard core then thinly slice. Halve fennel, remove and discard core then thinly slice (reserving some fennel fronds for garnish, and salad if you wish). Mince shallot. Pat dry pork with paper towel.

Roast Apple & Fennel:

On a baking tray, toss apple and fennel with olive oil, dried tarragon, salt, and pepper. Arrange in a single layer and roast until tender, about 15 minutes.

Cook Pork:

While apple and fennel roast, season pork on both sides with salt and pepper. Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and cook until browned on outside and cooked through, 3-5 minutes per side. Remove pork, reserving any drippings in pan, and set aside to rest for 5 minutes.

Make Gravy:

Add shallot to pan from pork over medium-high heat and cook until translucent, 1-2 minutes. Add apple juice, half the apple cider vinegar then scrape up brown bits from the bottom of the pan. Cook until liquid has reduced by half, about 5 minutes. Remove pan from heat. Taste gravy, add salt and pepper as needed.

Make Salad:

While pork and gravy cook, in a large bowl, whisk together mustard, remaining apple cider vinegar, and 1¹⁄₂ Tbsp olive oil . Taste and add salt and pepper as needed. Add apple, fennel and rocket. Toss to combine.

You Plate It:

Divide salad evenly between plates. Top with pork and spoon over shallot and pan sauce. Garnish with a few fennel fronds. Enjoy!