Pork Loin with Fennel
1 healthy fat
- 1 tsp fennel seeds
- 1 tsp flaked sea salt, plus extra to taste
- 1 tsp black peppercorns
- 1 tbsp finely chopped fresh rosemary, plus 2 extra stalks
- 3lb loin of pork, rolled and tied
- 10 sprays olive oil spray
- 2 large fennel bulbs (9oz), cut into thick wedges lengthways
- ¾ cup pork stock (made with pork stock cube)
- 1 pound turnips
- 2 tbsp heavy cream
- ½ teaspoon Ground black pepper
Preheat the oven to 375 degrees. Bash the fennel seeds, salt, peppercorns and chopped rosemary together in a pestle and mortar, leaving the mixture fairly coarse. Rub the herb mix over the pork, covering all sides.
Heat a large, wide-based, fairly shallow ovenproof casserole dish and spray with oil. Fry the pork for 5 minutes or until browned on all sides. Transfer to a plate and add the fennel bulbs to the pan.
Cook for 3 minutes or until lightly browned on all sides, turning every now and then. Return the pork to the pan and place on top of the fennel. Add the remaining rosemary, picked off the stems in small sprigs, followed by the stock. Allow the liquid to bubble for 30 seconds or so and give the pan a good stir to remove any meaty bits from the bottom. Transfer the dish to the oven and cook for 40 minutes.
Meanwhile, quarter turnips and cut each into eight wedges. Remove the dish from the oven and place the turnip pieces around the pork. Cook for a further 20-30 minutes or until the pork is cooked through.
Transfer the pork to a board to rest for around 5 minutes and put the fennel and turnips into a warmed serving dish to serve. Return what is remaining from the casserole to a small pot on the stove. Stir in the cream and season well. Simmer for a few seconds then carefully strain into a jug. Serve with the pork.