Roast Pork with Fennel and Apple
By MorrisonsThis Sunday roast recipe brings together the classic pork and apple combination to full effect, ideal as an alternative Christmas or Easter dinner.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 2 kg of leg of pork, boneless
- 2 apples, cored and sliced into wedges
- 1 tsp of salt flakes
- 1 tbsp of sunflower oil
- 100 ml of cider
- 2 fennel bulbs, trimmed and sliced
- 25 g of butter
- 1 dusting of freshly ground black pepper, to garnish
Method
4 stepsStep 1
Heat the oven to 200°C/180°C fan/Gas 6. Rub the skin of the pork with oil; sprinkle on the salt flakes. Put the joint in a roasting tin and roast for 1 hour.
Step 2
Melt the butter in a pan, toss in the sliced fennel and apples. Fry until they take on a little colour, then pour the cider into the pan.
Step 3
Spoon the caramelised mixture around the pork; return to the oven for 40-50 minutes until the pork is cooked through and the veg is tender.
Step 4
Remove the crackling and snap into bite-sized pieces. Carve the pork garnished with thyme sprigs and serve with the crackling and veg.