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Photo of Paper - wrapped pork by WW

Paper - wrapped pork

Total Time
3 hr 25 min
20 min
3 hr 5 min
Tender pork fillet with sage and thyme, served with a fresh apple, fennel and rocket salad.



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


2 small, halved, thinly sliced


40 g, baby

Olive oil

1 tbs

Oil spray

2 x 3 second spray(s)


  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.


SERVING SUGGESTION: Multigrain bread rolls.