Serves 6
Makes a delicious alternative to traditional roast pork
Ingredients:
- 1.5kg loin of pork, off the bone, skin removed
- Salt and black pepper
- 1 tablespoon fennel seeds
- 2-3 large knobs of butter
- Olive oil
- 8 cloves of garlic
- Handful of fresh rosemary
- 4 bay leaves
- 1 fennel bulb, sliced
- Half a bottle of Chardonnay (or other white wine)
Method:
- Preheat oven to 400F.
- Tie up pork loin with 2 or 3 bits or string, season, then roll the meat in the fennel seeds until well covered.
- Fry the meat in half the butter and a little olive oil until it is golden brown.
- Throw in the garlic, herbs, fennel and wine then cover the tray loosely with wet greaseproof paper and place in the oven for 1 hour 15 minutes.
- Remove from the oven and allow the meat to rest.
- Whilst the meat is resting, make a sauce by scraping off the goodness in the bottom of the pan and adding the rest of the butter.
- Correct the seasoning and crush a couple of the garlic cloves.