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.
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.
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.
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.