Method

• 1.
  Place 2 tbs oil in a large frying pan over medium-high heat. Season pork and cook for 5 minutes, turning, until browned all over. Transfer to a plate to cool. Pat dry with paper towel and brush with 2 tbs mustard.
• 2.
  Reduce heat to medium and, to the same pan, add butter, swirl to melt, then add shallot and fennel seeds and cook, stirring regularly, for 2 minutes or until softened. Add spinach and cook for a further minute or until just wilted. Spoon onto a plate lined with paper towel and leave to cool slightly, then squeeze out excess liquid.
• 3.
  Place a sheet of baking paper on a work surface and place the prosciutto slices on top and overlapping in a rectangle the length of the pork fillet and wide enough to enclose the meat. Spread the spinach mixture evenly over the prosciutto, leaving a 2cm border. Place pork fillet on edge of the prosciutto closest to you and, using baking paper to help, roll into a cylinder to enclose. Place the 2 sheets of puff pastry on the work surface overlapping slightly and lightly brushing with eggwash to seal. Place the prosciutto-wrapped pork on one long side and brush the pastry edges with eggwash. Roll the pork and pastry into a snug cylinder and place seam-side down on a baking tray lined with baking paper. Trim any excess pastry and pinch ends together to seal. Brush thickly with eggwash, score diagonally with a sharp knife and scatter with ½ tsp salt flakes and extra fennel seeds and chill for 30 minutes.

• 4.
  Preheat oven to 220°C and bake pork for 30-35 minutes until pastry is golden brown. Rest for 10 minutes. Thickly slice to serve.
• 5.
  Meanwhile, place apple, fennel, radicchio and parsley in a bowl. Whisk remaining 1 tbs mustard, remaining oil and lemon juice in a small bowl, season and toss with salad. Serve with sliced pork Wellington.