Avoid the day-to-day meal-idea doldrums with this cracking roast pork dish.
- Preheat oven to 250C/230C fan-forced. Place garlic, rosemary, fennel seeds and 2 teaspoons oil in a food processor. Process until a paste forms. Season well with salt and pepper.
- Remove pork from netting and unroll. Place on a board, skin side down. Pat dry with paper towel. Spread fennel mixture over pork. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Pat skin dry with paper towel. Rub with salt and 1 tablespoon oil. Place pork on a wire rack in a large roasting pan. Roast for 20 minutes or until skin begins to colour and bubble.
- Meanwhile, place potato, fennel, lemon rind, lemon juice and remaining oil in a large bowl. Toss to combine.
- Reduce oven to 190C/170C fan-forced. Arrange vegetables around pork. Roast vegetables and pork for 1 hour 10 minutes, turning vegetables every 15 minutes, or until crackling is golden and crisp and vegetables are tender.
- Increase oven to 210C/190C fan-forced. Transfer vegetables to a baking tray. Roast vegetables for a further 10 minutes. Cover pork loosely with foil. Set aside for 10 minutes.
- Meanwhile, make Gravy: Skim fat from roasting pan, leaving 1/4 cup pan juices and fat in pan over a medium-high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns slightly. Add wine. Cook, stirring, for 1 to 2 minutes or until smooth. Add stock and juices from resting pork. Bring to the boil. Boil for 8 to 10 minutes or until gravy thickens. Season. Strain into a gravy boat.
- Slice the pork in half. Cool one half of the pork, cover and refrigerate.
- Serve remaining pork with vegetables and hot gravy.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set