Roast Pork With Fennel
|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|
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.