Advertisement
Home Mains

Braised pork loin with fennel and cider

A one pot recipe from Australian Gourmet Traveller for braised pork with fennel and cider.
Braised pork loin with fennel and cider

Braised pork loin with fennel and cider

William Meppem

Ingredients

Pork

Method

Main

1.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.
2.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.
3.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.

Drink Suggestion: Farmhouse cider. Drink suggestion by Max Allen

Notes

Related stories


Advertisement
Advertisement