Roast pork loin sandwich with fennel and mustard

Ingredients

For 1 serving

• Multigrain bread80 g
• Pork loin120 g
• Fennel80 g
• Mustard1 teaspoon
• Nonfat Greek yogurt30 g
• Rosemary2 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, mustard,

In season: October – April

Method

1. Preheat a conventional oven to 200 °C. Strip the rosemary needles and chop them finely.
2. Pat the pork loin dry with kitchen paper and rub it with the oil, rosemary, salt and a grind of black pepper; put it in a small roasting tin.
3. Roast it for 25 minutes, until golden outside and, when cut, just pink in the centre with clear juices.
4. Let it rest for 5 minutes on a board so it stays juicy, then slice it thinly.
5. Meanwhile remove the tough outer layers of the fennel, halve it and slice it very finely; mix the mustard with the Greek yoghurt.
6. Cut the multigrain bread open, spread it with the sauce and fill it with the pork and fennel.