Pork Fillet and Freekeh with Fennel Remoulade and Pickled Red Onion

Steps

1. a medium pot of salted water to the boil.
2. Pat pork dry with paper towels and slice against the grain into 3cm-thick medallions. Rub with pork spice mix and leave to marinate at room temperature.
3. Bring vinegar, sugar and salt to the boil in a small pot on high heat. Place sliced onion in a small heat-proof bowl and pour over hot vinegar mixture. Cover and leave to cool.
4. Cook freekeh in pot of boiling water for about 15…† minutes, or until tender with a slight bite. Drain well. Stir through lemon zest and oil and season to taste with salt and pepper.
5. While freekeh is cooking, prepare the remoulade. Combine mayonnaise, sour cream, mustard and lemon juice in a large bowl. Thinly slice fennel bulb stems and roughly chop 3 tablespoons of the fennel fronds; cut apple into thin matchsticks. Add to bowl with dressing and toss well.
6. Season pork with salt and pepper. Heat a drizzle of olive oil in a medium fry-pan on medium heat. Cook pork for 2‚–3 minutes each side for medium, or until cooked to your liking. Set aside to rest, covered in foil for ‚2 minutes. Drain pickled red onion.
7. Place a spoonful of freekeh onto each plate. Top with fennel remoulade and a few pieces of pork. Scatter over a small handful of watercress and some pickled red onion.