Roast pork with fennel & rosemary

6 servings 600 kcal or less entertaining gluten-free recipes mains over an hour pork roast roast dinner summer roast sunday lunch recipe

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Ingredients

2 tsp fennel seed

1 tsp black peppercorns

2 garlic cloves , chopped

1 orange , with zest from ½ grated

1 tbsp finely chopped rosemary

1 tbsp olive oil

1 ½kg pork roasting joint, such as boned shoulder or loin

1 onion , thickly sliced

400ml white wine

1 tbsp redcurrant or other fruit jelly

Method

Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.

Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.

Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.

Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.