- Serves: 4-6
- Cook Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Effort: medium
- 1.8 kg boned pork loin, skin scored
- 6 tbsp chopped sage
- 6 tbsp chopped rosemary, + 6 stalks of rosemary
- 5 cloves garlic, chopped
- 8 tbsp olive oil
- black pepper
- 3 onions, quartered
- 3 bulb fennel, quartered
- 200 ml dry white wine, (not Chardonnay, preferably Italian)
For the potato gratin:
- 500 g potatoes, peeled and very finely sliced
- 2 onions, sliced
- 1 clove garlic, chopped
- 1 tbsp chopped rosemary
- black pepper
- 300 ml chicken stock, hot
1. Preheat the oven to 180°C/gas 5.
2. Lay the pork out, crackling side down. Mix together sage, rosemary, garlic, olive oil, salt and pepper. Rub this thoroughly over the pork flesh. Roll up the meat and tie with string. Rub salt into the scored skin.
3. Spread the quartered onion and fennel in the bottom of a roasting tray. Drizzle over 2 tbsp olive oil. Place the pork on top and add the rosemary stalks.
4. Roast the pork in the oven for an hour and a half overall. After an hour pour 100ml wine into the roasting tray around the pork. If the pork crackling is starting to burn cover with a piece of foil.
5. Meanwhile, layer the sliced potatoes in a shallow ovenproof dish with sliced onions, garlic, rosemary and salt and pepper. Pour over the hot stock. Bake for an hour until the potatoes are tender.
6. Take the pork out of the oven and place on a platter, surrounded by the fennel and onion. Pour the juices from the tin into a saucepan and reduce. Add the remaining wine, season with salt and pepper and reduce further.
7. Serve the pork with the potato gratin and the jus gravy.
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