LUSCIOUS LOIN OF PORK WITH FENNEL

I THINK the aniseed flavour of fennel complements pork really well, especially when it is roasted and lightly caramelised. Cooked in one pan with the apples, this simple dish is delicious served with small portions of mashed potatoes and green beans.

Serves 6

1 tsp fennel seeds

1 tsp flaked sea salt, plus extra to taste

1 tsp black peppercorns

1 tbsp finely chopped fresh rosemary, plus 2 extra stalks

1.3kg (3lb) lean rindless loin of pork, rolled and tied

Oil, for spraying or brushing

2 large fennel bulbs (each about 250g (9oz), cut into thick wedges lengthways

200ml ( 1/3pt) white wine

250ml (9fl oz) pork stock (made with pork stock cube)

3 eating apples

2 tbsp double cream

Ground black pepper PREHEAT the oven to 200c/Fan 180c/Gas 6. Bash the fennel seeds, salt, peppercorns and chopped rosemary together in a pestle and mortar, leaving the mixture fairly coarse. Rub the herb mix over the pork, covering all sides. Heat a large, wide-based, fairly shallow flameproof casserole and spray or brush with oil. Fry the pork for 5 minutes or until browned on all sides. Transfer to a plate and add the fennel bulbs to the pan. Cook for 3 minutes or until lightly browned on all sides, turning every now and then. Return the pork to the pan and place on top of the fennel. Add the remaining rosemary, picked off the stems in small sprigs, followed by the wine and stock. Allow the liquid to bubble for 30 seconds or so and give the pan a good stir to remove any meaty bits from the bottom. Transfer the dish to the oven and cook for 40 minutes. Meanwhile, quarter and core the apples and cut each into eight wedges. Remove the dish from the oven and place the apple pieces around the pork. Cook for a further 20-30 minutes or until the pork is cooked through. Transfer the pork to a board to rest for around 5 minutes and put the fennel and apple into a warmed serving dish to serve. Return the casserole to the hob. Stir in the cream and season well. Simmer for a few seconds then carefully strain into a jug. Serve with the pork.