Name: Roast pork with fennel & rosemary
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 tsp fennel seed; 1 tsp black peppercorns; 2 garlic cloves chopped; 1 orange with zest from ½ grated; 1 tbsp finely chopped rosemary; 1 tbsp olive oil; 1 ½kg pork roasting joint, such as boned shoulder or loin; 1 onion thickly sliced; 400ml white wine; 1 tbsp redcurrant or other fruit jelly

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Roast pork with fennel & rosemary

Roast pork with fennel & rosemary

Mary Cadogan

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Serves 6

Easy

Prep: 25 mins

Cook: 2 hrs

plus optional 24 hrs marinating

A star rating of 4.3 out of 5.15 ratingsRate

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Tender meat scented with herbs and spices to serve as part of a light lunch- the gravy is super-simple too

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 tsp fennel seed
1 tsp black peppercorns
2 garlic cloves

chopped
1 orange

with zest from ½ grated
1 tbsp finely chopped rosemary
1 tbsp olive oil
1 ½kg pork

roasting joint, such as boned shoulder or loin
1 onion

thickly sliced
400ml white wine
1 tbsp redcurrant

or other fruit jelly

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Nutrition: per serving

kcal492
fat28g
saturates9g
carbs7g
sugars6g
fibre1g
protein44g
salt0.4g

Method

step 1

Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
step 2

Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
step 3

Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
step 4

Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.

Recipe from Good Food magazine, August 2013

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A star rating of 4.3 out of 5.15 ratings

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