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Roast Pork With Fennel

French.Palate's picture
Ingredients
  Boneless pork loin 3 Pound (1.5 Kilogram)
  Fennel bulb 1 , thinly sliced
  Fennel seeds 1 Teaspoon
  Fresh sage/1 teaspoon dried 2 Teaspoon
  Freshly ground black pepper 1
  Dry white wine 8 Fluid Ounce (1 Cup, 250 Milliliter)
  Chopped fresh fennel leaves 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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