Dukkah crusted roast pork fillet with rice and lentils and fennel salad

This tasty dish came about because we just bought several different types of dukkah from Taste of Melbourne this afternoon. You can certainly make your own dukkah, but it is easy to use pre-bought. Next time I think I would make a saffron, garlic yoghurt to go with.


Dukkah crusted pork fillet

  • 2 small pork fillets
  • Juice of 1/2 a lemon
  • Packet of dukkha
  • 1 tbsp olive oil

Rice and lentils

  • 1 cup of brown lentils
  • 2 cups of water
  • 1 cup of basmati rice
  • 1 cup of water
  • 1 tsp tumeric
  • 1 tsp smoked sweet paprika
  • 1/2 tsp ground cardammon
  • Salt to taste
  • 1/3 cup dates, sliced

Fennel salad

  • 1 fennel bulb
  • Juice of 1/2 a lemon


  1. In a small bowl, place the pork fillets and squeeze over the lemon and add the lemon juice, the sprinkle over the dukkah and coat. Place the pork on a roasting pan and into an oven at 200ºC for 35 minutes. Let the pork rest for 10 minutes.
  2. Meanwhile, cook the lentils and rice separately, the lentils simply in 2 cups of water, the rice with water, the spices and dates. Once cooked, combine.
  3. Finely slice the fennel and squeeze over the lemon.
  4. Plate up by laying a bed of rice and lentils and topping with thick slices of the pork with the fennel on the side.

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