Fennel-Crusted Pork Loin Steak With Apple Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your steak out of the fridge, open the packet and let it adjust to room temperature

Boil a kettle

Peel and chop your red onion[s] into wedges

Add your fennel seeds to a pestle & mortar with 1 tsp [1 1/2 tsp] [2 tsp] pepper (freshly ground is best!) and a generous pinch of salt

Grind to a coarse powder, add a drizzle of olive oil and mix to combine – this is your fennel paste

Add your pork loin steak[s] to a baking tray and spread the fennel paste evenly over the top

Add the onion wedges to the tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 15-20 min or until cooked through (no pink meat!)

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once done, drain and rinse under cold water until cool

Meanwhile, combine your wholegrain mustard, cider vinegar and onion marmalade with 2 tbsp [3 tbsp] [4 tbsp] olive oil in a bowl

Season with a pinch of salt and pepper – this is your mustard & onion dressing

Finely slice your apple[s], discarding the core[s]

Once the steak is done, remove them from the oven and set aside to rest – this is your fennel-crusted pork loin steak[s]

Wash your salad, then pat it dry with kitchen paper

Add the sliced apple, salad, cooled bulgur and red onion wedges to the bowl of dressing and season with a pinch of salt and pepper

Give everything a good mix up – this is your apple salad