Fennel and lemon roast pork

Tasteful Fennel and lemon roast pork Recipe

Try this addictive combination of roast pork and baby fennel for your next dinner.
Fennel and lemon roast pork
Prep Time : 0:20 | Cook Time : 1:40 | Total Time : 2:00 | Serving : 8 person.


  • 1 tablespoon fennel seeds

  • 2 tablespoons finely grated lemon rind

  • 1/2 teaspoon sea salt flakes

  • 1.5kg-piece pork scotch fillet

  • 1kg Kent pumpkin, unpeeled, halved, deseeded, cut into thick wedges

  • 2 red onions, halved, cut into thick wedges

  • 2 teaspoons olive oil

  • 2 baby fennel bulbs, trimmed, cut into thick wedges

  • 50g (1/3 cup) plain flour

  • 500ml (2 cups) Massel salt reduced chicken style liquid stock

  • 125ml (1/2 cup) white wine

  • 1 tablespoon wholegrain mustard

  • Steamed green beans, to serve


  • Step 1

    Preheat oven to 200°C. Place the fennel seeds in a mortar and pound with a pestle until coarsely crushed. (Alternatively, use a coffee or spice grinder.) Transfer to a bowl. Stir in the lemon rind and salt. Place the pork in a roasting pan. Press the fennel mixture firmly over the pork to evenly coat.

  • Step 2

    Arrange the pumpkin and onion around the pork. Drizzle over the oil. Roast in oven for 30 minutes. Add the fennel to the pan. Roast for a further 1 hour or until the pork is just cooked through. Transfer the pork and vegetables to a serving platter and cover with foil. Set aside for 10 minutes to rest.

  • Step 3

    Meanwhile, place the roasting pan over medium heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Add the stock, white wine and mustard and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until the gravy boils. Season with salt and pepper. Strain into a heatproof jug.

  • Step 4

    Thickly slice the pork across the grain. Serve with the vegetables, gravy and steamed green beans.

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