Fennel Pork Roast

• 2 None large avocados, coarsely chopped
• 1/4 lb cherry tomatoes, quartered
• 1/4 lb teardrop tomatoes, halved
• 1 tsp garlic paste
• 1 tsp chili paste
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 1/4 cups fresh cilantro, chopped, + extra sprigs, to serve
• 2 tbsp fennel seeds, crushed + 2 tsp ground fennel
• 2 None boneless pork chops
• 1/2 bulb garlic
• 1 None medium red onion, cut into wedges
• 1 sprig fresh rosemary
• 3 tbsp butter, cubed
• 1/3 cup lime juice
• 1 None fresh long red chili, finely chopped

1. For guacamole, combine avocado, tomatoes, garlic paste, chili paste, 1 tbsp oil, 1 tbsp lemon juice and cilantro. Season and set aside.
2. For pork, preheat oven to 425u0b0F. Combine fennel seeds and ground fennel. Drizzle pork with 1 tbsp oil then press into fennel mixture to lightly coat. Heat remaining oil in a large, ovenproof frying pan over medium heat. Sear pork for 2 mins. Set aside. Add garlic, cut side down, along with onion and rosemary. Cook for 2 mins, or until onions soften slightly. Add butter and remaining lemon juice. Return pork to pan then place in oven for 8-10 mins, or until pork is just cooked. Cover with foil and let rest for 5 mins. Slice.
3. To finish, press garlic from skin. Discard rosemary. Distribute guacamole between shallow serving bowls. Top with garlic, onion and pork. Whisk lime juice and chopped chili in a small bowl then drizzle over top. Sprinkle with cilantro and serve.

avocados, cherry tomatoes, teardrop tomatoes, garlic, chili paste, olive oil, lemon juice, fresh cilantro, fennel seeds, pork chops, garlic, red onion, rosemary, butter, lime juice, long red chili

Taken from recipes-plus.com/api/v2.0/recipes/21261 (may not work)