- 2 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tsp black peppercorns
- 2 garlic cloves, 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
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…
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.