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.