Roast Pork With Fennel Recipe
Ingredients
| 1.5 kg/3 lb boneless pork loin | ||
| Fennel bulb | 1 , thinly sliced | |
| Fennel seeds | 1 Teaspoon | |
| 1 teaspoon dried | 2 Teaspoon | |
| black pepper | 1 | |
| 1 cup/250 ml/8 fl oz dry white wine | ||
| Fennel | 2 Tablespoon, chopped | |
Directions
1. Unroll loin and make a cut in the middle of the fleshy part of the meat and lay out. Score rind at 2 cm/3/4 in intervals. Place pork, rind side down, and top with a layer of fennel slices, leaving a 2 cm/3/4 in border. Sprinkle with half the fennel seeds and sage. Season with black pepper. Roll loin and tie with string. Place in a glass or ceramic dish, pour over wine, cover and marinate in the refrigerator overnight.
2. Remove pork from wine mixture and place on a wire rack set in a flameproof baking dish. Reserve wine mixture. Sprinkle pork with remaining fennel seeds and sage and bake at 180°C/350°F/Gas 4 for 1 hour or until tender. Remove and set aside.
3. Pour reserved wine mixture into baking dish and bring to the boil over a high heat, stirring and scraping base of dish, for 2-3 minutes or until mixture reduces slightly. Slice pork, spoon over sauce and sprinkle with fennel leaves.
2. Remove pork from wine mixture and place on a wire rack set in a flameproof baking dish. Reserve wine mixture. Sprinkle pork with remaining fennel seeds and sage and bake at 180°C/350°F/Gas 4 for 1 hour or until tender. Remove and set aside.
3. Pour reserved wine mixture into baking dish and bring to the boil over a high heat, stirring and scraping base of dish, for 2-3 minutes or until mixture reduces slightly. Slice pork, spoon over sauce and sprinkle with fennel leaves.
Chef
