Marinade the Pork::
In a large bowl place the loin of pork and pour the milk over. The pork should be submerged in the milk.
Cover with cling film and place in the fridge to marinade overnight.
To Cook the Pork::
Pre-heat the over to 180°C.
When ready to cook, take the pork and milk out of the fridge. Lift the pork out of the milk, which can be discarded at this stage.
In a large roasting tin make a trivet: line the bottom of the roasting tin with, onion, prunes, the thickly sliced fennel, sliced cooking and eating apples.
Sprinkle fennel seeds, sage and sugar over the prunes and apples, season.
Score the top of the pork, and lay it on the trivet.
Rub the pork liberally with butter.
Randomly tuck some sage leaves into the scored skin of the pork.
Sprinkle with sugar and salt, more sugar than salt.
Grate the zest of one orange over the pork.
Put the pork into the preheated oven to cook.
Allow the meat approximately 20 minutes per 450g at 180°C and 10 minutes resting time.
Remove the meat from the roasting tin and allow to rest for 10-15 minutes.
The cooking time may vary depending on the type of oven and the size of the loin of pork.
Richard likes to cook the pork to pink and serve it immediately, if you prefer cook it through the whole way.
To check if the meat is cooked stick a skewer in to the meat and the juices should run clear.
Make the Chutney::
Spoon some of the trivet into a liquidiser and whizz it.
The consistency should be quite chunky and thick.
Fennel and Orange Salad::
Blanch the finely sliced fennel: place the finely sliced fennel in hot water for a couple of minutes then cool immediately in ice cold water. Shake off any excess water.
Put into a serving bowl.
Segment two of the oranges and juice the other two.
Put the orange segments into the same bowl and mix through.
Season to taste, pour in some orange juice and some olive oil and mix thoroughly.
Finish with some roughly chopped coriander leaf.
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