Braised pork loin with fennel and cider
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Serves
6
| Pork |
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2 kg
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rolled pork loin, skin scored with a sharp knife, tied at 5cm intervals with kitchen string
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½ tsp
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each of dried savory, fennel seeds and whole aniseed
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2 tbsp
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extra-virgin olive oil
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1
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onion, thinly sliced
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3
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cloves of garlic, thinly sliced
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2 heads
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fennel, quartered
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500 ml (2 cups)
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dry cider
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To serve:
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crusty bread
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1
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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.
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2
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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.
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3
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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.
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Drink Suggestion Farmhouse cider.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Andy Harris
DRINK SUGGESTION Max Allen