Olive Magazine

Pork loin with fennel, chilli and garlic roast potatoes

Published: March 25, 2015 at 4:08 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • serves 6

For a roast that packs a punchy flavour, you can't go wrong with this easy-to-cook family favourite


Try this recipe for pork loin with fennel and roast potatoes, then check out our roast pork loin, pork medallions and Tuscan pork loin steaks.


  • 1.5kg pork loin on the bone, chined and skin scored by the butcher
  • 1 tsp fennel seeds
  • 1/2 tsp dried chillies, crushed
  • 1 tsp black peppercorns
  • 2 cloves garlic
  • 1 lemon, zested
  • Maldon sea salt flakes
  • 3 heads fennel, trimmed and cut into wedges olive oil 1 tbsp
  • 1.5kg Maris Piper potatoes, peeled and cut into quarters butter 50g
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tbsp parsley, chopped
  • plain flour
  • 250ml chicken or vegetable stock fresh Marsala or white wine, made up to 600ml 


  • STEP 1

    Heat the oven to 190c/fan 170c/gas 5. score the skin of a 1.5 kg pork loin on the bone and put in a roasting tin. Using a pestle and mortar, pound 1 tsp fennel seeds, ½ tsp dried chillies, 1 tsp peppercorns, 2 cloves of garlic and the zest of a lemon and work the mixture into the slashes on the pork skin. Sprinkle with maldon salt.

  • STEP 2

    Roast the pork for one hour then arrange 3 heads of fennel, cut into wedges, around the pork and drizzle with olive oil. cook for a further 30 minutes. remove the fennel from the pork tin and keep warm. Transfer the pork to a clean tin, turn the oven up to high and return the pork to the oven for 10 minutes to crisp up the skin.

  • STEP 3

    Drain all but 1 tbsp fat from the pork roasting tin and put in on a low heat. add 1 tbsp plain flour and cook for 30 seconds. pour 250ml marsala into the tin and bring to the boil. Reduce by half and then add 600ml vegetable stock and simmer for 5 minutes. Season and serve with the pork and fennel.


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