Step 1

In a mortar and pestle, pound fennel and bay leaves with a pinch of the sea salt until coarse. Keep adding salt until spices are a fine consistency. Lightly rub pork with olive oil, then generously rub all over with flavoured salt.

Step 2

Heat a chargrill over high heat. Cook pork for 2-3 minutes each side until browned and just cooked through. Rest, loosely covered with foil, for 5 minutes.

Step 3

Whisk mayonnaise with lemon juice to loosen. Stir in tarragon. Season.

Step 4

Place apple and fennel in a bowl. Chop endive to the same size as fennel and add to the bowl. Dress with tarragon mayonnaise and toss to coat. Serve pork with slaw and garnish with lemon wedges.