roast pork with fennel and lemon
How to make roast pork with fennel and lemon recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 x 375 g (12 oz) pork tenderloins
2 tablespoons olive oil
2 lemons
750 g (1½ lb) small new potatoes, halved
1 fennel bulb, sliced
3–4 sage leaves
salt and pepper
Method:
Rub the pork with a little of the oil and place in a large, shallow roasting tin. Finely grate the rind of 1 lemon and sprinkle over the pork with salt and lots of pepper.
Scatter the potatoes around the pork and drizzle over the remaining oil. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
Cut the other lemon into wedges and add to the roasting tin with the fennel and sage leaves. Return to the oven for 15 minutes until the meat and potatoes are cooked through.
For fennel & lemon porkballs with cannellini beans, mix 400 g (13 oz) minced pork with the finely grated rind of 1 lemon, 1 teaspoon crushed fennel seeds, ½ finely chopped red chilli, 50 g (2 oz) fresh white breadcrumbs and 1 egg yolk.
Season to taste and use wet hands to shape into 12 balls. Heat 1 tablespoon olive oil in a flameproof casserole dish. Fry the balls for 5 minutes until golden, then add 250 ml (8 fl oz) hot chicken stock and simmer for 5 minutes.
Add 125 g (4 oz) halved cherry tomatoes and a 400 g (13 oz) can cannellini beans, rinsed and drained. Cook for a further 5 minutes until heated through, then serve scattered with chopped basil. Total cooking time 20 minutes.
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| roast pork with fennel and lemon |
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