Home
Recipes
Family
Pork loin with fennel, chilli and garlic roast potatoes

Pork loin with fennel, chilli and garlic roast potatoes

Name: Pork loin with fennel, chilli and garlic roast potatoes
Total time: 2 h 15 min
Yield: serves 6
Cuisine: British
Ingredients: 1.5kg pork loin on the bone chined and skin scored by the butcher; 1 tsp fennel seeds; 1/2 tsp dried chillies crushed; 1 tsp black peppercorns; 2 cloves garlic; 1 lemon zested; Maldon sea salt flakes; 3 heads fennel trimmed and cut into wedges olive oil 1 tbsp; 1.5kg Maris Piper potatoes peeled and cut into quarters butter 50g; 2 tbsp olive oil; 2 cloves garlic crushed; 1 tbsp parsley chopped; plain flour; 250ml chicken or vegetable stock fresh Marsala or white wine made up to 600ml

Published: March 25, 2015 at 4:08 PM

Save recipe

serves 6

Easy

Total time: 2 hrs and 15 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

For a roast that packs a punchy flavour, you can't go wrong with this easy-to-cook family favourite

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for pork loin with fennel and roast potatoes, then check out our classic roast pork loin, pork medallions and Tuscan pork loin steaks.

Ingredients

Nutrition

1.5kg pork loin on the bone

chined and skin scored by the butcher
1 tsp fennel seeds
1/2 tsp dried chillies

crushed
1 tsp black peppercorns
2 cloves garlic
1 lemon

zested
Maldon sea salt flakes
3 heads fennel

trimmed and cut into wedges olive oil 1 tbsp
1.5kg Maris Piper potatoes

peeled and cut into quarters butter 50g
2 tbsp olive oil
2 cloves garlic

crushed
1 tbsp parsley

chopped
plain flour
250ml chicken or vegetable stock fresh Marsala or white wine

made up to 600ml

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

step 1

Heat the oven to 190c/fan 170c/gas 5. score the skin of a 1.5 kg pork loin on the bone and put in a roasting tin. Using a pestle and mortar, pound 1 tsp fennel seeds, ½ tsp dried chillies, 1 tsp peppercorns, 2 cloves of garlic and the zest of a lemon and work the mixture into the slashes on the pork skin. Sprinkle with maldon salt.
step 2

Roast the pork for one hour then arrange 3 heads of fennel, cut into wedges, around the pork and drizzle with olive oil. cook for a further 30 minutes. remove the fennel from the pork tin and keep warm. Transfer the pork to a clean tin, turn the oven up to high and return the pork to the oven for 10 minutes to crisp up the skin.
step 3

Drain all but 1 tbsp fat from the pork roasting tin and put in on a low heat. add 1 tbsp plain flour and cook for 30 seconds. pour 250ml marsala into the tin and bring to the boil. Reduce by half and then add 600ml vegetable stock and simmer for 5 minutes. Season and serve with the pork and fennel.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue