Pork medallions with broccoli & apple miso glaze

Mix the honey and miso in a small bowl, then stir in the apple juice. In a separate bowl, combine the fennel seeds and celery seeds with ½ (half) tsp freshly ground black pepper and rub over the pork.

Heat the oil in a large frying pan over a medium-high heat and fry the pork medallions for 5-6 minutes on each side until cooked through, the juices run clear and there is no pink meat. Transfer to a plate, cover and leave to rest.

While the pork’s cooking, cook the broccoli in boiling water for 3 minutes, add the fennel and cook for a further 1 minute. Drain well.

Add the salad onions and drained vegetables to the pork pan and cook for 2-3 minutes until lightly browned. Transfer to serving plates along with the pork medallions.

Pour the miso mixture into the pan, scraping up any browned bits from the bottom with a wooden spoon, then bring to the boil. Bubble for 2-3 minutes until slightly reduced and glossy, then spoon over the pork and vegetables.