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For the sauce

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

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