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Orange,Sage and Fennel Roast Pork

Recipe from: 6/1/2007 12:00:00 AM

Ingredients 8
Servings 0


  • 1.50
    Pork Loin (ask your butcher to debone it and score the rind with deep slits at 5 mm intervals)
  • 2
    Fennel Seeds (for the herb paste)
  • 3
    Fine Sea Salt (for the herb paste)
  • 3
    Finely Chopped Sage Leaves (for the herb paste)
  • 2
    Finely Grated Orange Zest (for the herb paste)
  • 4
    Olive Oil (for the herb paste)
  • 2
    Good White Wine (for the gravy)
  • 2
    Homemade Chicken Stock (for the gravy)



1. Preheat the oven to 230 degrees C.

2. Place the pork on a roasting rack in a very clean sink. Trace the cuts with a very sharp knife to make sure they run deep. Fill a kettle with water and bring it to the boil. Pour the boiling water over the pork so that the skin contracts and opens up the slits. Repeat this step.

3. Move the rack with the pork on it to a clean tea towel and dry the pork thoroughly. Place the pork in a baking dish in the fridge for one hour, or overnight.

4. For the herb paste, crush the fennel seeds in a pestle and mortar, tip them into a bowl and mix with the rest of the ingredients.

5. To prepare the pork for roasting, turn it over onto a clean, dry board and, with a sharp knife, cut a few slits in the underside. Rub some of the herb paste into the slits and then up the sides of the loin. Rub fine sea salt thoroughly into the scored fat and then massage in the herb paste, trying to get it into the scored slits. Sprinkle the fat generously with sea salt flakes.

6. Place the loin so that it is sitting comfortably on the rib bones, and surround with the onion quarters.

7. Roast for 20 minutes at 230 degrees C, then reduce the heat to 180 degrees C and roast for 30 minutes per 500g.

8. Remove the pork from the ovenand place on a doubled piece of foil. Turn on the grill and turn the heat onto maximum.

9. Pour off as much fat as possible from the roasting tin and add the wine and chicken stock to the pan. Place over a medium-high heat and let the liquid bubble away, stirring occasionally until the gravy has reduced slightly. Strain and set aside.

10. Once the oven has heated up, place the pork (on the roasting level) in the oven for 15 minutes or until the crackling has puffed up and crackled. Keep a close eye on it as it can burn quickly, and keep turning the pork so that it `crackles' evenly. You can prop it up with some tinfoil if one side is lower than the other.

11. Remove from the oven and leave to rest (uncovered) for at least 20 minutes. Carve and serve on parsnip purée with lots of gravy, braised fennel, blanched brussels sprouts and beans tossed in butter and chopped parsley.


Read more on: roast  |  pork


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