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kg
| BMI: | Obese: over 29 |
| Healthy: 20-24 | Overweight: 25-29 |
| Underweight: under 20 | |
Recipes
Pork
Pork Fillet with Orange and Fennel
Ingredients
- 120g Pork Fillet
- 2 Tablespoons of Fennel Seeds
- 1 Tablespoons of Black peppercorns
- 2 Tablespoons Orange Zest
- 1 sprig Rosemary, leaves picked
- Juice of 1 Orange
- 100ml Beef Stock
- ½ cup chicken Stock
- ½ cup couscous
Preheat Oven to 180°C.
Combine fennel seeds, peppercorns, orange zest and rosemary in a mortar and pestle and grind to a fine powder.
Press fennel mixture into pork and allow to rest and infuse.
Season pork with salt and cook gently in a non stick pan browning on all sides.
Place into and oven proof dish and pour over orange juice and beef stock.
Bake in oven for 10mins.
Bring chicken stock to the boil and pour into couscous, stir. Remove from heat. Rest for 5 mins.
To serve place couscous on place and top with sliced pork fillet pour over juice from the pan.
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