Roast pork loin with sage & fennel butter & cracked rosemary roasties
This must come pretty high in the top ten of best Sunday lunches. Roast pork with perfect crackling and a pile of roasties
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 3 hours
- Heat the oven to 180C/fan 160C/gas 4. Mix the sage, fennel seeds, shallots and butter and season well. Stuff into the pork cavity then push the edges together and tie lengths of string along the length of the joint.
- Rub the skin all over with a little oil and sprinkle with sea salt. Put the onions on the bottom of a roasting tray, sit the pork on top, skin side up, and roast for 1 1/2 hours.
- After 1 hour 15 minutes, drop the potatoes into boiling water and cook for 6 minutes. Drain well and put in a shallow roasting tray in which you have heated up the fat. After the pork has cooked for 11/2 hours turn up the oven to 220C/fan 200C/gas 7 and put in the potatoes on the shelf below. Cook the pork for 30 more minutes, then take out and rest.
- Turn over the potatoes, then press down gently on each with the back of a large spoon or a spatula until it cracks slightly. Roast for a further 20-30 minutes until crisp and golden - for the last 15 minutes of this cooking time, toss with rosemary and salt.
- Meanwhile, put the pork roasting tray over the heat (leave in the onions) and sprinkle over the flour. Stir and cook out the flour for about 5 minutes until it darkens a little.
- Gradually add the wine and stock until you have a smooth gravy. Strain into a pan, simmer for another 10 minutes and season if it needs it.
- Carve the pork into thick slices and serve with the gravy, potatoes and other veg.
Per serving
954 kcalories, protein 73.5g, carbohydrate 65.1g, fat 45.4 g, saturated fat 17.1g, fibre 4.9g, salt 1.26 g
Recipe from olive magazine, November 2008.
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http://www.bbcgoodfood.com/recipes/8098/
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Ingredients
- small bunch sage , shredded
- 2 tsp fennel seeds
- 4 shallots , finely chopped
- 50g butter
- 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing
- 2 large onions , cut into thick discs
CRACKED ROSEMARY ROASTIES
- 2kg Maris Piper potatoes , peeled and halved if large
- 4 tbsp groundnut oil or goose fat
- 2 sprigs rosemary , needles picked
- sea salt
GRAVY
- 1½ tsp plain flour
- glass white wine
- 250ml chicken stock
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A former olive magazine cover star, these cute little pies are perfect for a casual dinner party
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 3 hours
Ingredients
- small bunch sage , shredded
- 2 tsp fennel seeds
- 4 shallots , finely chopped
- 50g butter
- 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing
- 2 large onions , cut into thick discs
CRACKED ROSEMARY ROASTIES
- 2kg Maris Piper potatoes , peeled and halved if large
- 4 tbsp groundnut oil or goose fat
- 2 sprigs rosemary , needles picked
- sea salt
GRAVY
- 1½ tsp plain flour
- glass white wine
- 250ml chicken stock
Per serving
954 kcalories, protein 73.5g, carbohydrate 65.1g, fat 45.4 g, saturated fat 17.1g, fibre 4.9g, salt 1.26 g
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