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Fennel and lemon roast pork
Fennel and lemon roast pork
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Indulge in a tantalizing union of juicy roast pork and tender baby fennel for your next meal.
Ingredients:
  • 20.00 ml fennel seeds
  • 40.00 ml finely grated lemon rind
  • 1.20 gm sea salt flakes
  • 1.5kg-piece pork scotch fillet
  • 1kg Kent pumpkin, unpeeled, halved, deseeded, cut into thick wedges
  • 2 red onions, halved, cut into thick wedges
  • 9.20 gm olive oil
  • 2 baby fennel bulbs, trimmed, cut into thick wedges
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 125ml (1/2 cup) white wine
  • 23.40 gm wholegrain mustard
  • Steamed green beans, to serve
Instructions:
  • Preheat oven to 200°C. Crush fennel seeds in a mortar or grinder and mix with lemon rind and salt. Press mixture onto pork in roasting pan.
  • Place the pumpkin and onion around the pork, then generously drizzle with oil. Roast in the oven for 30 minutes. Next, add the fennel to the pan and continue roasting for an additional 1 hour until the pork is perfectly cooked. Transfer everything to a serving platter, cover with foil, and let it rest for 10 minutes before serving.
  • Heat the roasting pan over medium heat. Stir in the flour and cook for about 1 minute until it bubbles. Pour in the stock, white wine, and mustard. Use a wooden spoon to scrape any bits off the pan's base. Let it simmer for 5-6 minutes until it thickens into gravy. Season with salt and pepper, then strain the gravy into a heatproof jug.
  • Cut the pork into thick slices against the grain. Serve with vegetables, gravy, and steamed green beans.

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