Pork Fillet and Bay Leaf Skewers with Fennel, Orange and Black Olive Salad

13 Sep 2021

Pork Fillet and Bay Leaf Skewers with Fennel, Orange and Black Olive Salad

35 Minutes | easy | Serves 4

The pork is treated very simply here, and the flavour of bay comes through well. However, you could marinate the pork in garlic, lemon zest and herbs for extra oomph. Pork fillet is a lean, tender cut, so cook it quickly until it’s just blushing in the middle. The fennel and orange salad is a classic that works so well with grilled meats and fish.


  • 450g pork fillet, cut into chunks
  • Bay leaves (fresh will be easier to skewer but dried work too)
  • 1 bulb fennel, trimmed and finely sliced
  • 1 orange
  • ¼ red onion, peeled and thinly sliced
  • Handful black olives, such as kalamata
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • Handful mint leaves, finely shredded
  • 1 tablespoon neutral oil



Peel the orange

Peel the orange and cut out the segments over a bowl to catch the juice.

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Combine the fennel, orange segments (reserve the juice in the bowl), black olives and some salt and pepper.​​​​​​​

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Combine the olive oil, red wine vinegar and some salt and pepper with the orange juice and whisk to combine.​​​​​​​

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Toss the pork chunks in the neutral oil and season with salt.​​​​​​​

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Alternate the chunks

Alternate the chunks of pork and bay leaves on skewers. Set aside.​​​​​​​

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When you are ready to cook

When you are ready to cook, light two gas burners on the Jupiter Outback BBQ and set the heat to high.


Cook the pork skewers

Cook the pork skewers for around 4 minutes each side, or until just cooked.​​​​​​​

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Toss the salad

Toss the salad dressing with the salad and mint.​​​​​​​

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Serve the pork

Serve the pork skewers with the salad.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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