Serves 8
210 min
Crispy Fennel-Rolled Roast Pork with Rhubarb Sauce
Recipe GLPR06f35fec84775b
A showstopping roast pork loin butterflied and rolled with a fragrant fennel and coriander seed crust, then roasted until the skin crackles. Served alongside a tart and naturally sweet rhubarb sauce with hints of citrus and bay leaf. The meat is tender and juicy inside, perfectly complemented by dauphinoise potatoes and fresh green vegetables.
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Ingredients
2.5 kg boneless pork loin with skin and fat, butterflied
1½ tablespoons fennel seeds, crushed
1½ tablespoons coriander seeds, crushed
4 lemon thyme sprigs, leaves only
2 large garlic cloves, crushed
2 tablespoons olive oil
½ tablespoon salt, plus 1 tablespoon for rubbing
500 g fresh rhubarb, trimmed and cut into 2-3 cm pieces
3 tablespoons sugar
1 Juice and zest of 1 large orange
2 bay leaves
Directions
Place the butterflied pork loin skin-side up on a cutting board. Using a sharp knife, score the skin surface at 2 cm intervals in a crosshatch pattern, cutting through the skin but not into the meat. This helps the skin become crispy when roasted. Flip the pork over to reveal the flesh side.
In a pestle and mortar, combine the crushed fennel seeds, crushed coriander seeds, lemon thyme leaves, crushed garlic, and ½ tablespoon of salt. Grind to a coarse, spreadable paste.
Spread this fragrant spice paste evenly over the entire flesh side of the pork loin. Starting from the longest end, tightly roll the pork into a compact cylinder, enclosing the filling. Using food-grade butcher's string, tie the roll securely at 1 cm intervals along its length to maintain shape during roasting.
Rub the entire exterior of the pork roll with the remaining 1 tablespoon of salt, distributing it evenly over the scored skin and sides. Place on a plate, cover loosely, and refrigerate for at least 6 hours or overnight. This allows the salt to penetrate the meat and helps develop the crispy skin.
Preheat the oven to 220°C (200°C fan/gas 8). Place the pork roll skin-side up in a roasting tin. Drizzle the olive oil over the pork, ensuring it coats the skin evenly.
Roast at the high temperature for 30 minutes to start rendering the fat and crisping the skin. After 30 minutes, reduce the oven temperature to 190°C (170°C fan/gas 7) and continue roasting for 1 hour and 30 minutes more. The internal temperature should reach 63°C (145°F) for medium doneness, though many prefer pork cooked to 70°C (160°F) for food safety if not salted/cured.
Remove the pork from the oven and transfer to a warm serving plate. Loosely cover with aluminium foil and let rest for 30 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
While the pork rests, prepare the rhubarb sauce. Place the cut rhubarb, sugar, orange juice, orange zest, and bay leaves in a saucepan. Bring to a gentle simmer over medium heat.
Simmer the rhubarb mixture gently for 10 to 15 minutes, stirring occasionally, until the rhubarb breaks down into a chunky sauce with some soft pieces still visible. Do not overcook, as you want to retain some texture. Season with a pinch of salt to balance the tartness and sweetness. Remove and discard the bay leaves.
Remove the butcher's string from the pork. Using a sharp serrated knife (a bread knife works well), slice the pork roll into ½ cm to 1 cm thick slices, revealing the beautiful spiral of spiced filling throughout the meat.
Arrange the pork slices on a serving platter. Spoon the warm rhubarb sauce over and around the meat. Serve alongside dauphinoise potatoes and fresh green vegetables such as steamed broccoli, sautéed green beans, or tender greens of your choice.
