Pork loin with fennel & garlicky roasties
Get your family and friends together and treat them to this warm, wonderful roast meal
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours 15 mins
- Heat the oven to 190C/fan 170C/gas 5. Pat the pork dry with kitchen paper and put in a roasting tin. Using a pestle and mortar, pound together the fennel seeds, chilli, peppercorns, garlic and lemon zest and work the mixture into the slashes on the pork skin. Sprinkle with Maldon salt, rubbing well into the skin.
- Boil the potatoes in salted water for 10 minutes and drain well. Give them a really good shake to rough up the edges. Heat the butter and olive oil in a separate roasting tin. Add the potatoes, season with salt and toss to coat in the hot fat. Roast the pork and potatoes for one hour then arrange the fennel around the pork and drizzle with olive oil. Cook for a further 30 minutes. Add the crushed garlic and parsley to the potatoes and cook for a further 10 minutes until golden brown and crisp.
- Remove the fennel from the pork tin and keep warm. Transfer the pork to a clean tin, turn the oven up to high and return the pork to the oven for 10 minutes to crisp up the skin. Meanwhile make the gravy. Drain all but 1 tbsp fat from the pork roasting tin and put in on a low heat. Add the flour and cook for 30 seconds. Pour the Marsala or wine into the tin and bring to the boil scraping any caramelised bits from the bottom of the pan. Reduce by half and then add the vegetable stock and simmer for 5 minutes. Season and serve with the pork, fennel and potatoes.
780 kcalories, protein 54.1g, carbohydrate 49.9g, fat 40.4 g, saturated fat 15.3g, fibre 5.2g, sugar 1.35g, salt 0.0 g
Recipe from olive magazine, March 2007.
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http://www.bbcgoodfood.com/recipes/3895/
http://www.bbcgoodfood.com/recipes/3895/
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Ingredients
- 1½ kg pork loin on the boned, chined and skin scored by the butcher
- 1.0 tsp fennel seeds
- ½ tsp dried chillies , crushed
- 1.0 tsp black peppercorns
- 2 garlic cloves
- 1 lemon , zested
- pinch Maldon sea salt flakes
- 3 fennel heads, trimmed and cut into wedges
- 1.0 tbsp olive oil
GARLICKY ROASTIES
- 1½ kg maris piper potatoes , peeled and cut into quarters
- 50.0g butter
- 2.0 tsp olive oil
- 2 garlic cloves , crushed
- 1.0 tbsp parsley , chopped
GRAVY
- 1.0 tbsp plain flour
- 250.0ml Marsala or white wine
- 600.0ml chicken or vegetable stock
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours 15 mins
Ingredients
- 1½ kg pork loin on the boned, chined and skin scored by the butcher
- 1.0 tsp fennel seeds
- ½ tsp dried chillies , crushed
- 1.0 tsp black peppercorns
- 2 garlic cloves
- 1 lemon , zested
- pinch Maldon sea salt flakes
- 3 fennel heads, trimmed and cut into wedges
- 1.0 tbsp olive oil
GARLICKY ROASTIES
- 1½ kg maris piper potatoes , peeled and cut into quarters
- 50.0g butter
- 2.0 tsp olive oil
- 2 garlic cloves , crushed
- 1.0 tbsp parsley , chopped
GRAVY
- 1.0 tbsp plain flour
- 250.0ml Marsala or white wine
- 600.0ml chicken or vegetable stock
780 kcalories, protein 54.1g, carbohydrate 49.9g, fat 40.4 g, saturated fat 15.3g, fibre 5.2g, sugar 1.35g, salt 0.0 g
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23 April 2012
Damien rated and commented on this recipe
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