Take a trip to Marche in eastern Italy, where this dish is a favourite.
- Heat a large non-stick frying pan over medium heat. Spray with oil. Cook the fennel, stirring occasionally, for 5-6 minutes or until tender. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the currants, parsley, vinegar and lemon rind. Cook, stirring, for 1 minute or until heated through. Transfer to a bowl.
- Preheat oven to 180°C. Use a long sharp knife to cut the pork fillet horizontally (don’t cut all the way through). Open pork to sit flat. Place the fennel mixture along the centre. Roll up the pork firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals.
- Heat the pan over high heat. Spray with oil. Cook the pork for 1-2 minutes each side or until golden. Transfer to a roasting pan. Roast for 10 minutes or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 2-3 minutes to rest. Remove string and the cut pork into 2cm-thick slices. Divide polenta, broccolini and pork among serving plates. Drizzle with extra vinegar.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set