13 Sep 2021
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.
Peel the orange and cut out the segments over a bowl to catch the juice.
Combine the fennel, orange segments (reserve the juice in the bowl), black olives and some salt and pepper.
Combine the olive oil, red wine vinegar and some salt and pepper with the orange juice and whisk to combine.
Toss the pork chunks in the neutral oil and season with salt.
Alternate the chunks of pork and bay leaves on skewers. Set aside.
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 for around 4 minutes each side, or until just cooked.
Toss the salad dressing with the salad and mint.
Serve the pork skewers with the salad.
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