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Roast pork with fennel, orange and rocket salad recipe

Roast pork with fennel, orange and rocket salad recipe

2 ratings

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3095kj
    741kcal     17%

  • Fat

    41g 59%

  • Saturates

    15g 77%

  • Sugars

    16g 18%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 52.5g Protein 37g Fibre 6.9g

Method

  1. 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.
  2. 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.
  3. Toss the rocket, fennel shavings and fronds, orange segments and juice and 1 tbsp olive oil together.
  4. 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.

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