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Oven Roast Pork with Balsamic Vinegar & Fennel

from St Anton ski holiday, March 2004

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Ingredients

  • 1 kg joint of Pork

  • ½ tsp chopped Rosemary

  • ½ tsp Salt

  • 1 tsp crushed Fennel Seeds

  • 2 cloves crushed Garlic

  • 4 tbsp Balsamic Vinegar

  • 1 tbsp Olive Oil

  • 2 Bay Leaves

Method

  1. Place joint in roasting tray

  2. Mix all ingredients and rub onto joint

  3. Roast for 1 hour and 5 minutes at 230°C

  4. Baste often during cooking

  5. Allow to rest for 15 minutes before serving

  6. Make gravy using roasting juices

Notes

© 2025. Feel free to use any of these... if you invite us to the tasting!

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