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Braised pork loin with fennel and cider

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

By Andy Harris
  • Serves 6
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Braised pork loin with fennel and cider


  • 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 dry cider (2 cups)
  • To serve: crusty bread


  • 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

  • undefined: Andy Harris