Home
Premium
Crispy fennel-rolled roast pork with rhubarb sauce

Crispy fennel-rolled roast pork with rhubarb sauce on the side

Crispy fennel-rolled roast pork with rhubarb sauce

Name: Crispy fennel-rolled roast pork with rhubarb sauce
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8
Ingredients: 2.5kg boneless pork loin skin and fat on, butterflied (ask your butcher); 1½ tbsp fennel seeds crushed; 1½ tbsp coriander seeds crushed; 4 lemon thyme sprigs leaves only; 2 large garlic cloves crushed; 2 tbsp olive oil; dauphinoise potatoes and green vegetables, to serve; 300g forced rhubarb cut into 4cm pieces; 3 tbsp light brown soft sugar; 1 orange juiced; 1 bay leaf

Esther Clark

Save recipe

Serves 8

More effort

Prep: 40 mins

Cook: 2 hrs

plus at least 6 hrs 30 mins chilling and resting

A star rating of 5 out of 5.2 ratingsRate

loading...

Serve with rhubarb sauce for a tangy accompaniment to the crispy, salty joint of roast pork. The sharpness of the rhubarb really cuts through the richness of the meat

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyKale & kimchi fried rice. This is a premium piece of content available to subscribed users.

A star rating of 4.4 out of 5.13 ratings

Ricotta hotcakes with vanilla-roasted blood orange

A star rating of 3 out of 5.2 ratings

Rhubarb & apple crumble

A star rating of 4.5 out of 5.70 ratings

Ingredients

Nutrition

Units:

MetricUS

2.5kg boneless pork loin

skin and fat on, butterflied (ask your butcher)
1½ tbsp fennel seeds

crushed
1½ tbsp coriander seeds

crushed
4 lemon thyme sprigs

leaves only
2 large garlic cloves

crushed
2 tbsp olive oil
dauphinoise potatoes

and green vegetables, to serve

For the sauce

300g forced rhubarb

cut into 4cm pieces
3 tbsp light brown soft sugar
1 orange

juiced
1 bay leaf

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal565
fat36g
saturates12g
carbs8g
sugars8g
fibre2g
protein52g
salt3.1g

Method

step 1

Lay the pork skin-side up and score the skin using a sharp knife in 2cm intervals. Turn over. Using a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and ½ tbsp salt to a rough paste, then spread over the flesh-side of the pork. Roll the meat up tightly from the longest end, then tie together using butcher’s string in 1cm intervals. Rub the outside of the pork with 1 tbsp salt and chill overnight or for at least 6 hrs.
step 2

Heat the oven to 220C/200C fan/gas 8. Put the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, reduce the temperature to 190C/170C fan/gas 7 and cook for 1 hr 30 mins, then remove from the oven and rest, covered in foil, for 30 mins.
step 3

Meanwhile, make the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or until the rhubarb has broken down with some chunkier bits.
step 4

Slice the pork with a sharp serrated knife (a bread knife works well) and serve with the rhubarb sauce, dauphinoise potatoes, greens or purple sprouting broccoli.

Recipe from Good Food magazine, February 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now