ROAST PORK WITH FENNEL & ROSEMARY

Roast pork with fennel & rosemary image

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

Provided by Mary Cadogan

Time 2h25m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 0.4 milligram of sodium