Rosemary pork loin roast with fennel and potatoes

Ingredients

For 1 serving

• Pork loin150 g
• Fennel150 g
• Potatoes180 g
• Rosemary2 g
• Garlic2 cloves
• Fennel seeds1 pinch
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: October – April

Method

1. Preheat the oven to 190 °C (conventional). Finely chop the rosemary, garlic and fennel seeds with salt and pepper and rub the pork loin with the mixture and half the oil.
2. Trim the fennel and cut it into wedges of about 2 cm; peel the potatoes and cut them into cubes of about 2 cm.
3. Put the loin in a roasting tin with the fennel and potatoes tossed in the remaining oil and a pinch of salt.
4. Roast for 35–40 minutes, turning the vegetables halfway, until the meat is golden and runs clear when pierced in the centre, and the potatoes are crisp.
5. Rest the meat for 5 minutes so it stays juicy, then slice and serve with the vegetables.