Roast pork loin with sage and fennel butter
Here’s the recipe for a fool proof delicious Sunday roast:
Ingredients
- small bunch sage , shredded
- 2 tsp fennel seeds
- 4 shallots , finely chopped
- 50g butter
- 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing
- 2 large onions , cut into thick discs
For The Gravy
- 1½ tsp plain flour
- glass white wine
- 250ml chicken stock
- Heat the oven to 180C/fan 160C/gas 4. Mix the sage, fennel seeds, shallots and butter and season well. Stuff into the pork cavity then push the edges together and tie lengths of string along the length of the joint.
- Rub the skin all over with a little oil and sprinkle with sea salt. Put the onions on the bottom of a roasting tray, sit the pork on top, skin side up, and roast for 1 1/2 hours.
- After the pork has cooked for 11/2 hours turn up the oven to 220C/fan 200C/gas 7 and cook the pork for 30 more minutes, then take out and rest.
- Meanwhile, put the pork roasting tray over the heat (leave in the onions) and sprinkle over the flour. Stir and cook out the flour for about 5 minutes until it darkens a little.
- Gradually add the wine and stock until you have a smooth gravy. Strain into a pan, simmer for another 10 minutes and season if it needs it.
- Carve the pork into thick slices and serve with the gravy.
Simple yet effective and I had rave reviews from my customers well, my mum and sister loved it! Original recipe sourced from my trusty BBC Good Food, Roast pork loin with sage and fennel butter. Enjoy!
