Aromatic Pork and Fennel Apple Slaw

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Bring a half full kettle to the boil. Pat pork dry with paper towels and rub with oil and salt. On a plate, mix Chinese spice mix with sesame seeds. Roll pork in the seed mix to coat then place on prepared tray.
2. Roast pork for 13-14 minutes, until firm when pressed and just cooked. Cover with foil and set aside to rest for 3-5 minutes, before slicing thinly against the grain. Pork should be rosy pink in the middle. Reserve any resting juices.
3. While pork is roasting, prepare the rest of the meal. Place edamame in a small, heat-proof bowl and cover with boiling water. Cover and leave for 5 minutes then drain and refresh under cold water and leave to drain well.
4. In a small bowl, combine all lemon and ginger dressing ingredients, mix well and season to taste. Set aside.
5. Grate apples into a large bowl to catch the juices. Cut fennel into quarters lengthways, remove woody root and very thinly slice widthways. Add fennel to bowl with apples, along with spinach and drained edamame. Add half the lemon and ginger dressing to bowl. Toss to combine and season to taste with salt and pepper.
6. TO SERVE spoon fennel apple slaw onto plates and top with slices of aromatic pork. Drizzle over remaining lemon and ginger dressing and any pork resting juices, if desired. Top with chopped peanuts.