Fennel-seed roast pork loin with potatoes and cauliflower

Ingredients

For 1 serving

• Pork loin140 g
• Fennel seeds1 teaspoon
• Garlic1 clove
• Rosemaryto taste
• Cauliflower200 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Preheat a conventional oven to 190 °C and line a roasting tin with baking paper.
2. Crush the fennel seeds in a mortar or with the bottom of a small pan; mix them with the very finely chopped garlic clove, chopped rosemary needles, salt and black pepper.
3. Rub the pork loin with half the oil and then with the herb mixture, pressing it well onto all sides.
4. Break the cauliflower into florets and wash them; peel the potatoes and cut them into wedges. Toss them with the remaining oil and a pinch of salt and arrange them in the tin around the meat.
5. Roast for 45 minutes, turning the vegetables halfway, until the pork is golden and its juices run clear or faintly pink when pierced in the centre, and the vegetables are tender and golden at the edges.
6. Rest the meat for 5 minutes so it stays juicy, then slice it thinly and serve with the vegetables and the pan juices.