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Roast pork with fennel & rosemary Recipe
Roast pork with fennel & rosemary
  • Cook Time: 25 mins
  • Serving: 6 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 492
  • Carbohydrate Content: 7g
  • Fat Content: 28g
  • Fiber Content: 1g
  • Protein Content: 44g
  • Saturated Fat Content: 9g
  • Sodium Content: 0.4g
  • Sugar Content: 6g

Roast pork with fennel & rosemary Recipe

By 2021-06-25

Roast pork with fennel & rosemary is a Winter roasts recipe for 6 people, takes only 20 mins; recipe has fennel seed, black peppercorn and garlic clove.

Ingredients

  • Garlic Clove - 2 garlic cloves, chopped
  • Olive Oil - 1 tbsp olive oil
  • Onion - 1 onion, thickly sliced
  • Rosemary - 1 tbsp finely chopped rosemary
  • Orange - 1 orange, with zest from 1/2 grated
  • Black Peppercorn - 1 tsp black peppercorns
  • White Wine - 400ml white wine
  • Fennel Seed - 2 tsp fennel seed
  • Pork - 1 1/2 kg pork roasting joint, such as boned shoulder or loin
  • Redcurrant - 1 tbsp redcurrant or other fruit jelly

Instructions

  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.
  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.
  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.
  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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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