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Fennel and lemon roast pork

  • 0:20 Prep
  • 1:40 Cook
  • 8 Servings


  • 1 tablespoon fennel seeds
  • 2 tablespoons finely grated lemon rind
  • 1/2 teaspoon sea salt flakes
  • 1.5kg-piece pork scotch fillet
  • 1kg Kent pumpkin, unpeeled, halved, deseeded, cut into thick wedges
  • 2 red onions, halved, cut into thick wedges
  • 2 teaspoons olive oil
  • 2 baby fennel bulbs, trimmed, cut into thick wedges
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) Massel salt reduced chicken style liquid stock
  • 125ml (1/2 cup) white wine
  • 1 tablespoon wholegrain mustard
  • Steamed green beans, to serve


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Thickly slice the pork across the grain. Serve with the vegetables, gravy and steamed green beans.

Source: taste.com.au


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