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Roast pork with fennel salt
Roast pork with fennel salt
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Prep Time:
25 minutes
Cook Time:
130 minutes
Total Time:
155 minutes
Elevate your holiday meal with succulent roast pork as the star attraction.
Ingredients:
  • 14.40 gm sea salt flakes
  • 2 tsp dried fennel seeds
  • 2kg boned rolled loin of pork (see note)
  • 10 small red Gala apples, halved lengthways
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) Chicken Liquid Stock
  • 250ml (1 cup) apple cider
Instructions:
  • Preheat your oven to 230ºC while mixing salt and fennel in a bowl.
  • Place the pork in a roasting pan, skin-side up. Drizzle with oil and rub the salt mixture all over the skin and into the cuts. Roast until the rind crackles, about 45 minutes.
  • Lower the oven temperature to 200ºC. Place the apple around the pork and roast for an additional 1 hour and 10 minutes, or until the pork is cooked through and the apple is tender. Transfer everything to a serving platter, cover with foil, and let it rest for 10 minutes before serving.
  • To make the cider gravy, first drain the pan juices. Next, heat the pan over medium-high heat. Stir in the flour and cook for 1 minute until the mixture bubbles. Slowly pour in the stock and cider, scraping the pan with a wooden spoon to release any cooked bits. Allow the mixture to boil and thicken for 8-10 minutes, stirring occasionally.

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