BBQ pork tenderloin with fennel, radicchio, apple & pecans
This quick bbq pork tenderloin recipe takes just 25 minutes for a perfect summer meal, with radicchio, fennel, apples & buttermilk dressing.
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Cooking tools:
- Grill
- Mixing bowl
- Pitcher
- Tongs
- Plate
- Aluminum foil
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon fennel seeds
- ½ teaspoon cracked black pepper
- 1 tablespoon olive oil
- 2 pork fillets (tenderloin) (1kg)
- 1 medium radicchio (200g), halved
- 1 large fennel bulb (550g), sliced thinly
- 2 medium red apples (300g), sliced thinly
- ⅔ cup (80g) pecans, roasted
- ½ cup (40g) grated parmesan
- BUTTERMILK DRESSING
- 1 cup (250ml) buttermilk
- 1 clove garlic, crushed
- 3 teaspoons lemon juice
- 1 tablespoon chopped tarragon, plus extra leaves to serve
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