Fennel Pork Roast - cooking recipe

Ingredients

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

Preparation

For guacamole, combine avocado, tomatoes, garlic paste, chili paste, 1 tbsp oil, 1 tbsp lemon juice and cilantro. Season and set aside.
For pork, preheat oven to 425\u00b0F. 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.
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.