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Roast pork with fennel & rosemary

Roast pork with fennel & rosemary

A star rating of 4.3 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus optional 24 hrs marinating
  • Easy
  • Serves 6

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

  • Gluten-free
Nutrition: per serving


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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.3 out of 5.12 ratings

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