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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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1 teaspoon fennel seeds, lightly crushed
1 teaspoon flaky salt, lightly crushed
2 small red onions, peeled and cut into thin wedges
2-3 fresh nectarines, halved or quartered and stones removed
½ cup apple cider or white wine
2 cups chicken stock, boiling (or use well flavoured vegetable stock)
15g butter
1 teaspoon fennel seeds, lightly crushed
1 teaspoon flaky salt, lightly crushed
2 small red onions, peeled and cut into thin wedges
2-3 fresh nectarines, halved or quartered and stones removed
½ cup apple cider or white wine
2 cups chicken stock, boiling (or use well flavoured vegetable stock)
15g butter
Sit a wire rack on a roasting dish.
Place the pork rolled loin roast on the wire rack sitting on the roasting dish. This elevates the pork at the beginning of cooking and aids crackling. Rub the rind with a little olive oil then rub in the fennel and salt, allowing some fennel and salt to drop into the roasting dish. Place in the oven and roast for 20 minutes.
Lower the oven temperature to 160°C. Lift the pork and remove the wire rack. Sit the pork in the roasting dish.
Place the red onion and nectarines around the pork, baste with the roasting juices and return to the oven. Roast for a further 35 minutes.
Remove from the oven and place the pork, onion and nectarines on a warmed platter and keep warm while you make the pan sauce.
Pour any fat left in the roasting dish into a small metal bowl (let this cool completely, then keep covered in the fridge for roasting potatoes).
Add the cider or wine to the roasting dish and let it bubble for 30 seconds. Add the boiling stock and bring up to the boil. Boil the sauce until syrupy. Add the butter and stir until incorporated. Season to taste.
Serve slices of pork roast and crackling with the pan sauce.
New potatoes and a zucchini salad are great here too.
Roasting time guide. Roast pork for 20 minutes then reduce oven temperature and roast for 7 minutes per 100g. If you like your pork every so slightly pink, then roast for 6 minutes per 500g.
Pork rind: If necessary, score pork rind with a sharp knife – parallel lines 1cm apart.
Carving: Rest pork roast in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and enables an easy carve. Carve pork across the grain of the meat with a sharp knife.
Crackling: If your crackling is not crisp – place under a hot grill, keeping an eye on it, so it doesn’t burn.
Serve pork loin roast with new potatoes cooked with fresh mint and a salad made using zucchini strips.
Replace nectarines with pears in season.
500g New Zealand rolled pork loin roast, rind scored and well dried
1 teaspoon fennel seeds, lightly crushed
1 teaspoon flaky salt, lightly crushed
2 small red onions, peeled and cut into thin wedges
2-3 fresh nectarines, halved or quartered and stones removed
½ cup apple cider or white wine
2 cups chicken stock, boiling (or use well flavoured vegetable stock)
15g butter
Sit a wire rack on a roasting dish.
Place the pork rolled loin roast on the wire rack sitting on the roasting dish. This elevates the pork at the beginning of cooking and aids crackling. Rub the rind with a little olive oil then rub in the fennel and salt, allowing some fennel and salt to drop into the roasting dish. Place in the oven and roast for 20 minutes.
Lower the oven temperature to 160°C. Lift the pork and remove the wire rack. Sit the pork in the roasting dish.
Place the red onion and nectarines around the pork, baste with the roasting juices and return to the oven. Roast for a further 35 minutes.
Remove from the oven and place the pork, onion and nectarines on a warmed platter and keep warm while you make the pan sauce.
Pour any fat left in the roasting dish into a small metal bowl (let this cool completely, then keep covered in the fridge for roasting potatoes).
Add the cider or wine to the roasting dish and let it bubble for 30 seconds. Add the boiling stock and bring up to the boil. Boil the sauce until syrupy. Add the butter and stir until incorporated. Season to taste.
Serve slices of pork roast and crackling with the pan sauce.
New potatoes and a zucchini salad are great here too.
Roasting time guide. Roast pork for 20 minutes then reduce oven temperature and roast for 7 minutes per 100g. If you like your pork every so slightly pink, then roast for 6 minutes per 500g.
Pork rind: If necessary, score pork rind with a sharp knife – parallel lines 1cm apart.
Carving: Rest pork roast in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and enables an easy carve. Carve pork across the grain of the meat with a sharp knife.
Crackling: If your crackling is not crisp – place under a hot grill, keeping an eye on it, so it doesn’t burn.
Serve pork loin roast with new potatoes cooked with fresh mint and a salad made using zucchini strips.
Replace nectarines with pears in season.
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