Braised pork loin with fennel and cider

AT A GLANCE

  • Serves 6 people

  •  
  • Pork
  • 2 kg rolled pork loin, skin scored with a sharp knife, tied at 5cm intervals with kitchen string
  • ½ tsp each of dried savory, fennel seeds and whole aniseed
  • 2 tbsp extra-virgin olive oil
  • 1 onion, thinly sliced
  • 3 cloves of garlic, thinly sliced
  • 2 heads fennel, quartered
  • 500 ml (2 cups) dry cider
  • To serve: crusty bread
01   Preheat oven to 220C. Rub pork loin with savory, fennel and aniseed, season generously with sea salt and freshly ground black pepper. Heat olive oil in a cast-iron casserole over medium heat and cook pork loin turning occasionally for 5-10 minutes or until skin begins to brown, then transfer to a large plate.
02   Add onion and garlic to the casserole, cook for 5 minutes until soft then add fennel and cook for another 3-5 minutes. Return loin to casserole, add cider and bring to boil. Cover tightly with foil and bake for 1½ hours.
03   To serve, remove pork loin from casserole, cover with foil and rest for 5 minutes. Slice thickly and serve with fennel, onions and sauce spooned over. Serve with crusty bread.

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS

Drinking Suggestion:

FARMHOUSE CIDER. , suggested by MAX ALLEN

FEATURED IN

Jun 2007

Jun 2007

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