Roast pork with fennel & rosemary

Roast pork with fennel & rosemary

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(5 ratings)

Prep: 25 mins Cook: 2 hrs plus optional 24 hrs marinating


Serves 6
Tender meat scented with herbs and spices to serve as part of a light lunch- the gravy is super-simple too

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal492
  • fat28g
  • saturates9g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein44g
  • salt0.4g
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  • 2 tsp fennel seed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp black peppercorns
  • 2 garlic clove, chopped
  • 1 orange, with zest from ½ grated



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ kg pork roasting joint, such as boned shoulder or loin



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400ml white wine
  • 1 tbsp redcurrant or other fruit jelly



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…


  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.

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Comments (4)

lizleicester's picture

Liked the fennel/rosemary crust but wasn't particularly impressed by the end result. Had to boil off most of the juices which were a nice flavour but there wasn't crackling and nor was it slow cooked pulled pork so it rather falls between my 2 x favourite pork options.

jacsrab's picture

Will not be using this recipe again. Perhaps it was my fan oven, but I ended up with a lot of watery juices which I struggled to make into a nice sauce/gravy with the ingredients in the recipe. Very disappointing.

mamoja's picture

That turned Out wonderfully smooth and very delicious. The whole Family loved it. Ideal for the summer. You don't feel heavy after eating it.

bowdenei's picture

I have mine cooking in oven now. My one seems to be turning out like jacsrab said, very watery. How did you get it to work? Did you cover it with foil for the oven? I did. Maybe that is the problem. I have now uncovered it for the last half an hour lets hope that helps.

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