Method

• 1.
  Preheat oven to 200°C. Line 2 baking trays with baking paper.
• 2.
  Combine marmalade, 2 tsp sherry vinegar and 2 tsp mustard in a bowl and season. Add pork, turn to coat and stand for 10 minutes to marinate or longer if time allows.
• 3.
  Place pork on one of the trays and roast, basting every 10 minutes, for 40 minutes or until cooked through and caramelised. Cover loosely with foil and leave to rest for 5 minutes, then thickly slice.
• 4.
  Meanwhile, place potatoes in a large microwavable bowl, cover and microwave for 8 minutes or until tender. Place on the other tray, season and drizzle with 1 tbs oil. Roast for 30 minutes or until golden.
• 5.
  Using a mandolin, thinly slice fennel and place in a bowl of iced water, add watercress and chill for 10 minutes (this adds great crunch to the salad). Drain.
• 6.
  To make dressing, whisk remaining, vinegar, mustard and oil in a bowl. Season.
• 7.
  Arrange fennel, watercress, citrus and red onion on a serving platter, top with sliced pork, drizzle with dressing and serve with potatoes alongside.