Roast pork with fennel, orange and rocket salad recipe
This roast pork and seasonal orange salad will make a great sharing centrepiece at your next festive party. The meat is coated with crushed fennel seeds for a warming, aromatic flavour. Serve sliced with warm ciabatta rolls and redcurrant jelly.
See method- Serves 8, with leftover roast pork
- Takes 2 hr 15 mins, plus 30 mins resting
- 741 calories / serving
- Dairy-free
Ingredients
- 4 small red onions, halved, skins on
- 1 garlic bulb, halved
- 6 sprigs thyme, plus extra to garnish
- 4 sprigs rosemary, plus extra to garnish
- 4 bay leaves, plus extra to garnish
- 2kg pork loin joint (boneless)
- 2 tbsp extra-virgin olive oil
- 2 tbsp fennel seeds, ground
- 2 x 60g pack wild rocket
- 1 fennel bulb, shaved into strips with a vegetable peeler and fronds picked
- 4 oranges, segmented and juices reserved
- 8 ciabatta rolls, warmed and sliced in half
- 4 tbsp redcurrant jelly
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Shop ingredientsEach serving contains
- Energy
- 3095kJ 741.0kcal
- Fat
- 41g
- Saturates
- 15g
- Salt
- 1.1g
- Sugars
- 16g
of the Reference intake
Carbohydrate 52.5gProtein 37.0gFibre 6.9g
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- Preheat the oven to gas 8, 230°C, fan 210°C. On a large baking tray, spread the onions, garlic, thyme, rosemary and bay leaves in an even layer. Top with the pork, drizzle with 1 tbsp oil, then sprinkle over the fennel seeds and massage them into the rind. Pour 200ml water into the roasting tray.
- Cook for 20 mins, then reduce the oven to gas 4, 180°C, fan 160°C and roast for a further 1 hr 25 mins until golden, crisp and the meat is cooked throughout. Cover with foil and set aside to rest for 20-30 mins.
- Toss the rocket, fennel shavings and fronds, orange segments and juice and 1 tbsp olive oil together.
- When you’re ready to serve, remove the string and thinly slice the pork. Arrange on a platter, drizzled with any resting juices, and garnish with the remaining herbs. Serve with ciabatta, rocket salad and redcurrant jelly for assembling.