Mediterranean Roast Pork with Fennel & Potatoes


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I took out a piece of indistinguishable meat from my freezer today. I thought it may have been lamb and had a recipe in mind. Once it had defrosted I was dismayed to learn it was pork. Undeterred, I made a kind of Greek, kind of not Greek dish using some fresh fennel. It was perfect. The longer I left it to roast the more delicious it looked. It just fell apart under fork which is just perfect! Who needs lamb!


1 – 1.5kg pork roast
1 lemon (juice of)
1 tablespoon oregano
salt & pepper
2 tablespoons olive oil
2 cloves garlic (cut into slivers)
1 fennel bulb (coarsley chopped)
10 small potatoes
1/4 cup white wine


Preheat the oven to 180ºC. Make incisions into the pork with a sharp knife. Insert the garlic slivers into the incisions pressing all the way in. Rub half the lemon juice into the meat then rub in the oregano, salt & pepper. Place in the oven for 40 minutes, turning once. Take out, then add the wine and the remaining lemon juice. Reduce the heat to 160ºC, place back in the oven and bake for 40 minutes, basting every 10 minutes or so. Scatter the fennel and potatoes around the meat and coat well with the juices. Bake for a further 40 minutes until tender. Take out of the oven and rest for 5 minutes before serving.

Cut into chunks and serve with bread and some steamed brocolli.

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