Crispy fennel-rolled roast pork with rhubarb sauce

A crispy, salty joint of roast pork needs something sharp to cut through its richness. Instead of the usual apple sauce, try rhubarb sauce for a tangy accompaniment.

SERVES 8 PREP 40 mins plus at least 6 hrs 30 mins chilling and resting

COOK 2 hrs MORE EFFORT

2.5kg boneless pork loin, skin and fat on, butterflied (ask your butcher)

1½ tbsp fennel seeds, crushed 1½ tbsp coriander seeds, crushed 4 lemon thyme sprigs, leaves only 2 large garlic cloves, crushed 2 tbsp olive oil dauphinoise potatoes and green

vegetables, to serve

For the sauce

300g forced rhubarb, cut into

4cm pieces

3 tbsp light brown soft sugar 1 orange, juiced

1 bay leaf

1 Lay the pork skin-side up and score the skin using a sharp knife in 2cm intervals. Turn over. Using a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and 1/2 tbsp salt to a rough paste, then spread over the flesh-side of the pork. Roll the meat up tightly from the longest end, then tie together using butcher’s string in 1cm intervals. Rub the outside of the pork with 1 tbsp salt and chill overnight or for at least 6 hrs.

2 Heat the oven to 220C/200C fan/ gas 8. Put the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, reduce the temperature to 190C/170C fan/ gas 7 and cook for 1 hr 30 mins, then remove from the oven and rest, covered in foil, for 30 mins.

3 Meanwhile, make the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or until the rhubarb has broken down with some chunkier bits.

4 Slice the pork with a sharp serrated knife (a bread knife works well) and serve with the rhubarb sauce, dauphinoise potatoes, greens or purple sprouting broccoli.

GOOD TO KNOW gluten free

PER SERVING 565 kcals • fat 36g • saturates 12g • carbs 8g • sugars 8g • fibre 2g • protein 52g • salt 3.1g