For the Roasted Fennel, remove the large outer leaves of the fennel bulb and cut into quarters. Place the fennel quarters onto a baking tray, drizzle with the oil and season with salt and pepper. Place into the oven and roast, turning halfway, until golden and tender, about 45 minutes.
For the Smoked Apple Chips, slice the apple very thinly on a mandolin. Place the slices in a medium bowl and cover with cling film. Insert the hose of a smoking gun and seal cling film tightly. Light the smoking chips and allow the bowl to fill with smoke then remove the hose and reseal the cling film tightly. Set aside to smoke for 20 minutes.
Uncover and sprinkle the apple slices with salt. Brush a wire rack with a little oil to grease. Sit the oiled rack over a shallow tray. Lay the apple slices out onto the oiled rack and place into the oven to bake until brown and crisp, about 20 minutes.
Remove from the oven and gently lift the apple slices to release them from the rack to avoid the slices sticking to the rack as they cool. Set aside.
For the Smoked Apple Purée, place the apple cubes into a small saucepan and cover with water. Add star anise, cinnamon and cloves. Season with salt and pepper then place over low heat and simmer until the apple is very tender. Drain apple, reserving the poaching liquid in a clean bowl. Remove the spices from the drained apple. Place cooked apple into a blender and purée, adding a little of the reserved poaching liquid at a time, until smooth.
Transfer the purée to a medium bowl and cover with cling film. Insert the hose of a smoking gun and seal cling film tightly. Light the smoking chips and allow the bowl to fill with smoke, then remove the hose and reseal the cling film tightly. Set aside to infuse for 30 minutes. Uncover and set aside.
For the Coriander Pork, toast the coriander seeds in a small frypan over medium heat until darkened and fragrant. Remove from the heat and transfer to a mortar and pestle. Grind toasted seeds to a fine powder. Place the pork loins into a medium bowl. Add the ground coriander and toss the loin, ensuring it is completely coated with the ground coriander. Season with salt and pepper.
Heat the oil in a large frypan over medium heat. Pan-fry the pork loins until just cooked through, about 2-3 minutes on each side, depending on thickness of the loin. Remove from the heat and set aside to rest.
To make the Crispy Greens, fill a medium saucepan to 2/3 full with oil. Place over high heat and bring to 180C. Add the horseradish greens, thyme and sage leaves and fry until crisp, then remove from the oil and drain on paper towel.
To plate, place a dollop of Smoked Apple Purée onto the serving plate and use the back of the spoon to smear the purée across the plate. Slice Coriander Pork at an angle approximately 1cm thick and place on top of the Smoked Apple Purée alternating with slices of Roasted Fennel. Garnish with the Crispy Greens and Smoked Apple Chips.