Berkshire Pork Loin with Fennel and Apple Cider

INGREDIENTS

  • 700g Saskia Beer Black Pig' Free Range Berkshire Pork Loin
  • 1000ml Boiling water
  • 3 tbspn Fennel Seeds
  • 3 tbspn Sea Salt
  • 1 Zest of a Lemon
  • 3 Bay leaves

Fennel and Apple with Cider

  • 2 Baby Fennel Bulb
  • 3 Baby Golden Delicious Apples
  • 200ml Apple Cider
  • 3 Reserved Fennel Tips from Fennel
  • To season Sea Salt
  • To season Freshly Cracked Black Pepper
Print Recipe

Description: Berkshire Pork Loin

Using a sharp knife, score the skin of the pork just through to the fat.

Place onto a rest rack, and place over the sink. Pour the boiling water over the pork to open up the skin.

Pat dry and rub in the fennel seeds, sea salt, lemon zest and bay leaves.

Place on a tray, cover and place into the fridge overnight.

Preheat a fan-forced oven to 260°C or as hot as your oven will go.

Pat dry the loin with paper towel, place onto a baking tray and place into the preheated oven and cook for 25-30 minutes depending on your oven.

Remove the pork from the oven and deglaze with Verjuice, making sure you do not drizzle over the crackling. Allow to rest for 15 minutes in a warm spot.

Description: Fennel and Apple with Cider

Place a large non stick frying pan over medium high heat, add olive oil.

Add the fennel and apple to the pan, cook each side for approximately 4-5 minutes or until a light golden caramel colour.

Add the cider and reduce the heat to low and place a cartouche on top of the fennel and apples.

Place a tight fitting lid on the frying pan, then cook for 20-30 minutes or until the fennel cores soften.

Remove the fennel and apple from the pan and place onto a resting plate and set aside. Increase the heat and reduce the remaining cider liquid in the pan down to approximately 3 tablespoons, add the reserved fennel tips and season with sea salt & freshly cracked black pepper.

Serve the fennel and apple with the reduced sauce with the sliced pork.