BBQ sticky Linley Valley Pork fillet w/ Citrus and Fennel Salad, burnt jalapeno and green onion dressing

Pork

• 2 pork fillets
• Olive oil
• Sea salt

Burnt jalapeno and green onion dressing

• 1 jalapeno
• 2 spring onions
• Juice from the citrus pulp
• 1 tsp Japanese vinegar
• 2 tbsp olive oil
• Salt

Sticky sauce

• 1 shallot
• 1 small nob of ginger chopped fine
• 2 cloves garlic chopped fine
• ¼ cup red wine vinegar
• 2 tbsp pomegranate molasses
• 2 tsp honey
• 1 heaped tbsp brown sugar
• 2 tbsp tomato ketchup

Winter Citrus and Fennel Salad

• ½ head of fennel sliced thin
• 1 orange
• 1 blood orange
• 1 mandarin
• Small bunch parsley, roughly chopped
• Small bunch coriander, roughly chopped

1. Segment the citrus by peeling with knife and cutting each segment out between the with pith.
2. Squeeze the juice and reserve for the dressing.
3. Place all the salad in a bowl and refrigerate until needed.
4. Place all ingredients for the sticky sauce in a pot on low and cook until thick and syrupy
5. Blend till smooth and keep at room temperate
6. Turn on the BBQ and place the jalapeno and spring onion on till charred and blistered.
7. Remove and finely chop (removing seeds from chilli if you want less spicy).
8. Add the citrus juice, vinegar and olive oil and stir to mix.
9. Oil and salt the cleaned pork fillet and place on the BBQ for 2 minutes on all four sides.
10. Remove and rest for 5-10 minutes.
11. Place the pork back on the BBQ and grill for further 1-2 minutes.
12. Dress the salad with the burnt jalapeno vinaigrette and place on the middle of a platter or individual plates.
13. Slice the pork fillet and spoon over the sticky sauce and serve warm.