Roast pork with fennel & rosemary

• fennel seed2 tsp tsp
• black peppercorns↗1 tsp tsp
• garlic cloves↗2

  chopped

• orange↗1

  with zest from ½ grated

• finely chopped rosemary1 tbsp tbsp
• olive oil↗1 tbsp tbsp
• pork↗1 ½kg kg

  roasting joint, such as boned shoulder or loin

• onion↗1

  thickly sliced

• white wine↗400ml ml
• redcurrant↗1 tbsp tbsp

  or other fruit jelly

Step-by-step instructions

1. 1

   Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.

2. 2

   Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.

3. 3

   Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.

4. 4

   Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.