Photo of Fennel pork pot roast by WW

Fennel pork pot roast

12
12
12
SmartPoints® value per serving
Total Time
1 hr 45 min
Prep
20 min
Cook
1 hr 25 min
Serves
4
Difficulty
Moderate
This braised thyme and fennel-scented pork loin is served with tender baby carrots and a crisp, fresh radicchio, fennel and orange salad

Ingredients

Fresh thyme

1 tbs, chopped

Fennel seeds

1 tbs

Sea salt

1 tbs

Pepper

2 tsp, freshly ground

Lean pork loin chop

640 g, (800g) fat trimmed

Olive oil

1 tbs

Red onion

2 medium, thick;y sliced

Garlic

2 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Sweet white wine

1 cup(s)

Chicken stock

1½ cup(s)

Baby carrot

360 g, scrubbed

Skim milk

3 cup(s)

Polenta, dry

¾ cup(s), (yellow)

Radicchio

2 medium, leaves separated

Fennel bulb(s)

2 small, thinly sliced

Orange(s)

1 medium, peeled, segmented

Balsamic vinegar

2 tbs

Instructions

  1. Place thyme, fennel, salt and pepper in the bowl of a mortar and pestle and grind until fine. Press fennel mixture onto pork and set aside.
  2. Heat oil in large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring for 1 minute. Transfer to a bowl. Add pork to pan and cook, turning, for 5–7 minutes or until browned. Return onion mixture to pan with rind and wine and bring to the boil. Add stock and bring to the boil. Reduce heat and simmer, covered, turning occasionally, for 45 minutes.
  3. Add carrots and cook for 15 minutes or until pork is cooked through and vegetables are tender. Transfer pork and vegetables to a plate. Cover with foil and set aside to rest for 10 minutes before slicing pork thickly.
  4. Meanwhile, bring milk to the boil in a large saucepan over medium heat. Gradually stir in polenta. Reduce heat to low and cook, stirring, for 6–7 minutes or until thickened. Season with salt and freshly ground black pepper.
  5. Place radicchio, fennel and orange in a medium bowl and drizzle with vinegar. Divide polenta among plates and top with pork and vegetables. Drizzle with pan juices and serve with salad.

Notes

TIP: To segment an orange, use a sharp knife to remove the rind and pith. Holding the orange over a bowl to catch any juice, cut the segments from between the membranes.White balsamic vinegar has a milder flavour than regular balsamic and is great in salad dressings. It is available in the gourmet section of the supermarket or from delicatessens and specialty food stores.