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Roast loin of pork with fennel gratin

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Score the pork skin with a sharp knife and place on top of the bones in a large oven tray. Generously rub with oil and salt and cook in the top shelf of the oven.
  • Pound the garlic, fennel seeds, 4 tbsp chopped rosemary, 1 tspn salt and ground pepper with a mortar and pestle (or in a food processor). Then mix with a little oil.
  • Make cuts in the flesh of the pork and then rub the marinade all over the pork, pushing into the cuts. Place the pork in a fresh roasting tray, fat side down, and pour the wine in the base. Cook in the bottom of the oven for 20 mins. 
  • Then turn the heat down to 180°C fan forced (200°C normal) and continue cooking the pork for about another 50-60 mins, basting the pork regularly - not the crackling, adding a few rosemary sprigs and a little stock to the tray as you do so. 
  • At the same time, blanch the fennel in boiling water, covered, for 5 mins or so. Drain well and then put a layer of fennel in a gratin (or large oven) dish with seasonings, plenty of grated parmesan and a little cream. Repeat the process and cook in the oven for about 20-30 mins. 
  • When ready, allow the pork to rest for 10 mins, before removing the string and cutting into thick slices. Chop up the crackling. 
  • Serve the pork with the pan juices spooned over and the crackling and fennel gratin on the side. The bones can also be served.
  • nb. The rule of thumb is 25 mins cooking for every 500 gm pork.

Ingredients

  • 1.75 kg loin of pork, rolled, boned & skin removed (keep the bones & skin)
  • olive oil
  • sea salt
  • 6 large garlic cloves, chopped or crushed
  • 2 heaped tsp fennel seeds
  • 1 bunch fresh rosemary
  • 1 cup dry white wine
  • 1-2 cups chicken stock (or water)
  • 3-4 fennel bulbs, cored & very finely sliced
  • about 4 tbsp freshly grated parmesan
  • cream
  • 2 chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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