Roast pork with fennel & rosemary

Roast pork with fennel & rosemary

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(4 ratings)


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Cooking time

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

Skill level



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 info

Nutrition per serving

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  • 2 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 garlic cloves, chopped
  • 1 orange, with zest from ½ grated
  • 1 tbsp finely chopped rosemary
  • 1 tbsp olive oil
  • 1½ kg pork roasting joint, such as boned shoulder or loin
  • 1 onion, thickly sliced
  • 400ml white wine
  • 1 tbsp redcurrant or other fruit jelly

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  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.

Recipe from Good Food magazine, August 2013

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lizleicester's picture
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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
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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
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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.