Avoid the day-to-day meal-idea doldrums with this cracking roast pork dish.
Ingredients
- 4 large garlic cloves
- 1 1/2 tablespoons fresh rosemary leaves
- 3 teaspoons fennel seeds
- 2 1/2 tablespoons rice bran oil
- 2kg boned pork shoulder, skin scored
- 2 tablespoons sea salt flakes
- 1kg desiree potatoes, cut into wedges
- 1kg fennel bulbs, trimmed, quartered
- 1 teaspoon finely grated lemon rind
- 1/3 cup lemon juice
Gravy
- 1 tablespoon plain flour
- 1/4 cup dry white wine
- 1 cup Massel vegetable liquid stock
Method
- Step 1Preheat oven to 250C/230C fan-forced. Place garlic, rosemary, fennel seeds and 2 teaspoons oil in a food processor. Process until a paste forms. Season well with salt and pepper.
- Step 2Remove pork from netting and unroll. Place on a board, skin side down. Pat dry with paper towel. Spread fennel mixture over pork. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Pat skin dry with paper towel. Rub with salt and 1 tablespoon oil. Place pork on a wire rack in a large roasting pan. Roast for 20 minutes or until skin begins to colour and bubble.
- Step 3Meanwhile, place potato, fennel, lemon rind, lemon juice and remaining oil in a large bowl. Toss to combine.
- Step 4Reduce oven to 190C/170C fan-forced. Arrange vegetables around pork. Roast vegetables and pork for 1 hour 10 minutes, turning vegetables every 15 minutes, or until crackling is golden and crisp and vegetables are tender.
- Step 5Increase oven to 210C/190C fan-forced. Transfer vegetables to a baking tray. Roast vegetables for a further 10 minutes. Cover pork loosely with foil. Set aside for 10 minutes.
- Step 6Meanwhile, make Gravy: Skim fat from roasting pan, leaving 1/4 cup pan juices and fat in pan over a medium-high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns slightly. Add wine. Cook, stirring, for 1 to 2 minutes or until smooth. Add stock and juices from resting pork. Bring to the boil. Boil for 8 to 10 minutes or until gravy thickens. Season. Strain into a gravy boat.
- Step 7Slice the pork in half. Cool one half of the pork, cover and refrigerate.
- Step 8Serve remaining pork with vegetables and hot gravy.
Nutrition
2747 kj
Energy
37.5g
Fat Total
13.2g
Saturated Fat
6.8g
Fibre
49.8g
Protein
162mg
Cholesterol
1882mg
Sodium
22.7g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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