This Italian roast pork with apple & fennel sauce recipe is the kind of dish you long for on a laid-back weekend, or cold winter's night. Comfort food at its finest.
Serves66
Cook time2 hr2 hour
Prep time30 mins30 minutes, + cooling time
+ cooling time
Ingredients
1 1/2 tbs olive oil
1 brown onion, finely chopped
4 cloves garlic, crushed
1/2 tsp chilli flakes
1 cup (70g) fresh breadcrumbs
1 tbs chopped rosemary
1 tbs thyme leaves
1/3 cup flat-leaf parsley leaves
2 tbs toasted pine nuts, finely chopped
2kg Coles Finest Free Range Pork Leg Roast
1 tbs sea salt
1kg brushed potatoes, peeled, chopped
steamed green beans, to serve
Apple sauce
3 Granny Smith apples, peeled, chopped
1 tsp fennel seeds, crushed
1 lemon, zested, 1 tbsp juice reserved
2 tsp caster sugar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 230°C. Heat 2 tsp oil in a small frying pan over medium heat. Cook onion for 5 mins or until softened. Add garlic and chilli. Cook for 1 min. Add breadcrumbs, rosemary, thyme and parsley and cook for 5 mins or until breadcrumbs are golden. Stir in the pine nuts. Season. Set aside until cool.
Step 2
Unroll the pork, rind-side down, on a clean surface. Spoon the herb stuffing mixture down the centre of the pork. Roll the pork up tightly to enclose filling and tie with unwaxed kitchen string to secure. Rub the salt into the pork rind and scoring. Place the pork, rind-side up, in a large roasting pan. Roast for 45 mins or until rind begins to crackle.
Step 3
Reduce heat to 180°C. Arrange potato around the pork. Drizzle with remaining oil and season. Roast for a further 1 hour or until pork is cooked through.
Step 4
Meanwhile, to make the apple sauce, place the apple, fennel seeds, lemon zest and juice, sugar and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cover and cook for 15 mins or until the apple is soft. Use a stick blender to carefully blend the apple mixture until smooth.
Step 5
Slice the pork and serve with apple sauce, potato and green beans.
This Italian roast pork with apple & fennel sauce recipe is the kind of dish you long for on a laid-back weekend, or cold winter's night. Comfort food at its finest.
Method
Step 1
Preheat oven to 230°C. Heat 2 tsp oil in a small frying pan over medium heat. Cook onion for 5 mins or until softened. Add garlic and chilli. Cook for 1 min. Add breadcrumbs, rosemary, thyme and parsley and cook for 5 mins or until breadcrumbs are golden. Stir in the pine nuts. Season. Set aside until cool.
Step 2
Unroll the pork, rind-side down, on a clean surface. Spoon the herb stuffing mixture down the centre of the pork. Roll the pork up tightly to enclose filling and tie with unwaxed kitchen string to secure. Rub the salt into the pork rind and scoring. Place the pork, rind-side up, in a large roasting pan. Roast for 45 mins or until rind begins to crackle.
Step 3
Reduce heat to 180°C. Arrange potato around the pork. Drizzle with remaining oil and season. Roast for a further 1 hour or until pork is cooked through.
Step 4
Meanwhile, to make the apple sauce, place the apple, fennel seeds, lemon zest and juice, sugar and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cover and cook for 15 mins or until the apple is soft. Use a stick blender to carefully blend the apple mixture until smooth.
Step 5
Slice the pork and serve with apple sauce, potato and green beans.
