Pork2 kg rolled pork loin, skin scored with a sharp knife, tied at 5cm intervals with kitchen string½ tsp each of dried savory, fennel seeds and whole aniseed2 tbsp extra-virgin olive oil 1 onion, thinly sliced3 cloves of garlic, thinly sliced2 headsfennel, quartered500 ml (2 cups) dry ciderTo serve:crusty bread
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.
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.
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.