FENNEL & ORANGE SALT ROAST PORK

SERVES 6 PREP + COOK 1 HOUR 20 MINS

✦ 500g baby beetroot, leaves attached ✦ 250g golden baby beetroot, leaves attached ✦ 1 tbsp coarse cooking salt ✦ 2 tsp fennel seeds, crushed ✦ 2 tsp finely grated orange rind ✦ 1kg rack of pork (6 cutlets), rind on ✦ ¹⁄ 3 cup extra-virgin olive oil ✦ 400g Kent pumpkin, unpeeled, in wedges ✦ 2 small oranges, peeled, halved crossways, sliced thinly ✦ 2 tbsp freshly squeezed orange juice 1 Preheat oven to 220°C. 2 Trim beetroot, leaving 3cm of stem attached. Discard roots and reserve the small leaves. Wrap beetroot in foil, then place on an oven tray.

3 Combine salt, fennel seeds and orange rind in a small bowl.

4 Using a very sharp knife, score pork rind at 5mm intervals, cutting into the fat but not the flesh. Rub pork rind with 2 tsp of the oil, then salt mixture. Place pork in a roasting pan. Roast pork and beetroot 35 mins until pork rind is blistered.

5 Place pumpkin on tray with beetroot. Drizzle with another 2 tsp of the oil and season. Reduce oven to 180°C. Roast pork and vegetables 40 mins until cooked through. Remove pork from pan and cover to keep warm.

6 When beetroot is cool enough to handle, peel and halve.

7 Place beetroot, orange and reserved beetroot leaves in a medium bowl. Add combined orange juice and remaining oil to beetroot mixture, tossing gently to combine. Season to taste.

8 Slice pork. Serve with beetroot and orange salad, and roasted pumpkin wedges.