Paper - wrapped pork
8
Points®
Total time: 3 hr 25 min • Prep: 20 min • Cook: 3 hr 5 min • Serves: 6 • Difficulty: Easy
Tender pork fillet with sage and thyme, served with a fresh apple, fennel and rocket salad.
Ingredients
Garlic
3 clove(s), crushed
Fennel seeds
1 tsp, lightly crushed
Dried chilli flakes
1 tsp
Fresh thyme
2 tsp, plus extra leaves to serve
Fresh sage
20 g, 6 leaves
Pork scotch roast, raw
720 g, (Buy 900g), fillets (pork neck), fat trimmed
Red apple, unpeeled
2 medium, cut into matchsticks
Fennel
2 small, halved, thinly sliced
Rocket
40 g, baby
Olive oil
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 150°C. Combine garlic, fennel seeds, chilli and thyme in a small bowl and season with salt and pepper. Mix well.
2
Heat a large non-stick frying pan over medium-high heat. Lightly spray pork with oil. Cook for 5 minutes, turning as needed, until browned all over. Transfer to a board and cool slightly. Make a deep cut along one side of meat, about three-quarters of the way through. Open out and rub inside with half the garlic mixture. Lay sage leaves along centre. Close and rub outside with remaining garlic mixture.
3
Lay 2 large sheets of baking paper on top of one another. Place pork on paper. Roll up to enclose. Lay out another large sheet of baking paper. Wrap enclosed pork into a parcel, folding ends under, to seal tightly. Tie with kitchen string. Place in a baking dish. Roast for 3 hours.
4
Stand for 15 minutes. Unwrap and pull meat apart. Toss apple, fennel and rocket in separate bowls with half the oil in each. Serve with meat, sprinkled with extra thyme.
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