Roasted pork with fennel
This roasted pork with fennel is a lovely dish for Sunday lunch or roast dinner. This recipe is enough for 4 people, nut if your joint is bigger, just follow the cooking instructions on the packaging or allow 30 minutes per 500g after the initial 20-25 minutes of roasting. Serve it with roast or mashed potatoes and a crispy salad on the side.
Ingredients
Method
- Preheat the oven to 200°C.
- Using a pestle and mortal, grind the fennel seeds. Add the garlic, rosemary, oil, lemon zest and juice. Grind until you get a textured paste.
- Cut slits into the skin of the pork, then rub it with little oil and scatter some coarse salt on top. Brush the pork with the paste (not the skin).
- Put the pork onto a baking tray and roast for 20-25 minutes or until the skin is crispy and brown.
- Meanwhile, cut the fennel into long, thin slices.
- Take the baking tray out of the oven and scatter the fennel around the pork. Pour over the sherry.
- Brush the pork all over, with the paste (including the skin), then the fennel pieces.
- Reduce the temperature to 170°C and cover the dish with foil. Roast for 40 minutes in the middle of the oven.
- Remove the foil and roast for another 20 minutes depending on the size of the joint.
- Rest the pork for 10 minutes before carving.
- Serve with the roasted fennel and the jus.