Try this addictive combination of roast pork and baby fennel for your next dinner.
- Preheat oven to 200°C. Place the fennel seeds in a mortar and pound with a pestle until coarsely crushed. (Alternatively, use a coffee or spice grinder.) Transfer to a bowl. Stir in the lemon rind and salt. Place the pork in a roasting pan. Press the fennel mixture firmly over the pork to evenly coat.
- Arrange the pumpkin and onion around the pork. Drizzle over the oil. Roast in oven for 30 minutes. Add the fennel to the pan. Roast for a further 1 hour or until the pork is just cooked through. Transfer the pork and vegetables to a serving platter and cover with foil. Set aside for 10 minutes to rest.
- Meanwhile, place the roasting pan over medium heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Add the stock, white wine and mustard and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until the gravy boils. Season with salt and pepper. Strain into a heatproof jug.
- Thickly slice the pork across the grain. Serve with the vegetables, gravy and steamed green beans.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set