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Pork in Milk with Homemade Brown Sauce and Fennel and Orange Salad


  • 1.6kg loin of pork

  • 1-1.5l milk

  • 1 eating apple - sliced

  • 1 cooking apple - sliced

  • 1 onion sliced

  • 8-10 prunes

  • Fennel seeds

  • Castor sugar

  • Sage leaves

  • 1 orange

  • Olive oil

  • 4 fennel bulbs - 3 finely sliced and one thickly sliced

  • 4 oranges


  • Marinade the Pork::

  • 1.

    In a large bowl place the loin of pork and pour the milk over. The pork should be submerged in the milk.

  • 2.

    Cover with cling film and place in the fridge to marinade overnight.

  • To Cook the Pork::

  • 1.

    Pre-heat the over to 180°C.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Sprinkle fennel seeds, sage and sugar over the prunes and apples, season.

  • 5.

    Score the top of the pork, and lay it on the trivet.

  • 6.

    Rub the pork liberally with butter.

  • 7.

    Randomly tuck some sage leaves into the scored skin of the pork.

  • 8.

    Sprinkle with sugar and salt, more sugar than salt.

  • 9.

    Grate the zest of one orange over the pork.

  • 10.

    Put the pork into the preheated oven to cook.

  • 11.

    Allow the meat approximately 20 minutes per 450g at 180°C and 10 minutes resting time.

  • 12.

    Remove the meat from the roasting tin and allow to rest for 10-15 minutes.

  • 13.

    The cooking time may vary depending on the type of oven and the size of the loin of pork.

  • 14.

    Richard likes to cook the pork to pink and serve it immediately, if you prefer cook it through the whole way.

  • 15.

    To check if the meat is cooked stick a skewer in to the meat and the juices should run clear.

  • Make the Chutney::

  • 1.

    Spoon some of the trivet into a liquidiser and whizz it.

  • 2.

    The consistency should be quite chunky and thick.

  • Fennel and Orange Salad::

  • 1.

    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.

  • 2.

    Put into a serving bowl.

  • 3.

    Segment two of the oranges and juice the other two.

  • 4.

    Put the orange segments into the same bowl and mix through.

  • 5.

    Season to taste, pour in some orange juice and some olive oil and mix thoroughly.

  • 6.

    Finish with some roughly chopped coriander leaf.

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Posted by kazza15Report
cant wait to try this recipe this sunday it adds a different dimension to the sunday roast