Roast pork with fennel & rosemary
- Preparation and cooking time
- Prep:
- Cook:
- plus optional 24 hrs marinating
- Easy
- Serves 6
Skip to ingredients
- 2 tsp fennel seed
- 1 tsp black peppercorns
- 2 garlic cloveschopped
- 1 orangewith zest from ½ grated
- 1 tbsp finely chopped rosemary
- 1 tbsp olive oil
- 1 ½kg porkroasting joint, such as boned shoulder or loin
- 1 onionthickly sliced
- 400ml white wine
- 1 tbsp redcurrantor other fruit jelly
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.
