For that big sitdown meal.


  • 1.6 kg loin of pork
  • 1-1.5l milk
  • 1 eating apple (sliced)
  • 1 cooking apple (sliced)
  • 1 onion (sliced)
  • 8-10 prunes
  • fennel seeds
  • caster sugar
  • sage leaves
  • 1 orange
  • olive oil
  • 4 fennel bulbs (3 finely sliced and one thickly sliced)
  • 4 oranges


  • Marinade the Pork:
  • In a large bowl place the loin of pork and pour the milk over. The pork should be submerged in the milk.
  • Cover with cling film and place in the fridge to marinade overnight.
  • To Cook the Pork:
  • Pre-heat the over to 180°C.
  • When ready to cook, take the pork and milk out of the fridge. Lift the pork out of the milk, which can be discarded at this stage.
  • In a large roasting tin make a trivet: line the bottom of the roasting tin with, onion, prunes, the thickly sliced fennel, sliced cooking and eating apples.
  • Sprinkle fennel seeds, sage and sugar over the prunes and apples, season.
  • Score the top of the pork, and lay it on the trivet.
  • Rub the pork liberally with butter.
  • Randomly tuck some sage leaves into the scored skin of the pork.
  • Sprinkle with sugar and salt, more sugar than salt.
  • Grate the zest of one orange over the pork.
  • Put the pork into the preheated oven to cook.
  • Allow the meat approximately 20 minutes per 450g at 180°C and 10 minutes resting time.
  • Remove the meat from the roasting tin and allow to rest for 10-15 minutes.
  • The cooking time may vary depending on the type of oven and the size of the loin of pork.
  • Richard likes to cook the pork to pink and serve it immediately, if you prefer cook it through the whole way.
  • To check if the meat is cooked stick a skewer in to the meat and the juices should run clear.
  • Make the Chutney:
  • Spoon some of the trivet into a liquidiser and whizz it.
  • The consistency should be quite chunky and thick.
  • Fennel and Orange Salad:
  • Blanch the finely sliced fennel: place the finely sliced fennel in hot water for a couple of minutes then cool immediately in ice cold water. Shake off any excess water.
  • Put into a serving bowl.
  • Segment two of the oranges and juice the other two.
  • Put the orange segments into the same bowl and mix through.
  • Season to taste, pour in some orange juice and some olive oil and mix thoroughly.
  • Finish with some roughly chopped coriander leaf.

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