Roast Pork with Fennel Garlic and Apple

Roast Pork with Fennel Garlic and Apple

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Servings: 6
Calories: 476


  • 3 lb boned loin of pork with skin
  • 3 tbsp olive oil plus extra for oiling
  • 2 tbsp fennel seeds
  • 7 garlic cloves
  • 2 tbsp chopped fresh rosemary
  • salt and pepper
  • 1 lb Spanish onions peeled and finely sliced
  • 2 sharp apples
  • 1 tbsp soft brown sugar
  • 1 pint dry cider


  • Deeply score the pork loin skin, using a very sharp knife. Remove the scored skin from the loin, leaving only a thin layer of fat. Rub a little oil into the skin; set aside.
  • Pound the fennel seeds in a pestle and mortar until broken down.
  • Peel 5 garlic cloves and add to the mortar with the rosemary and 2.5 ml (1/2 tsp) salt; pound again. Mix in the olive oil.
  • Turn the pork loin fat side down and smear with the fennel seasoning.
  • Wrap the scored skin over the seasoned side.
  • Tie at intervals to keep the fat in place. Sprinkle the skin liberally with salt,
  • Put the onions, remaining garlic and apples in a roasting tin; sprinkle with the sugar.
  • Put the pork on a rack over the top. Roast at 240°C (475°F/gas 9) for 30-40 minutes until the skin begins to blister.
  • Lower the setting to 200°C (400°F/gas 6) and roast for a further 50-60 minutes until cooked through. (Be sure to check that the onion mixture does not burn.)
  • Remove the onion mixture from the tin; set aside. Add the cider to the roasting tin, bring to the boil and bubble until reduced by a third.
  • Return the onion mixture to the tin and simmer for 2-3 minutes; check the seasoning.
  • Discard the string from meat, lift off the crackling and cut into strips.
  • Cut the pork into thick slices and serve with the crackling, onion mix and juices.
Calories: 476 kcal
Carbohydrates: 22 g
Protein: 52 g
Fat: 17g
Saturated Fat: 4 g
Cholesterol: 143 mg
Sodium: 121 mg
Potassium: 1079 mg
Fiber: 4 g
Sugar: 14 g
Vitamin A: 57 IU
Vitamin C: 10 mg
Calcium: 66 mg
Iron: 2 mg
Ingredients Pork, Pork Loin
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