• [Main Dishes]

Roast Pork and wine gravy

• 1.5 KiloGram boneless rolled pork roast
• Sprig rosemary
• 2 Tablespoon fennel seeds
• rock salt
• pepper
• olive oil
• 6 garlic clove
• 1 onion
• 2 celery stick
• 4 bay leaf
• 2 Glass white wine

1. Preheat oven to 200 degrees celsius.
2. Grind/crush fennel seeds, finely chop rosemary and put on cutting board or something similar. Add salt and pepper. Roll roast in in mix, pressing hard.
3. Add oil and brown all sides of pork in pan (preferably something that will then transfer into oven). Sprinkle with any remaining mix. Add garlic cloves, bay leaves, celery sticks, and onion into tray or pan (whatever you used).
4. Place pan/tray on bottom shelf of oven for about two hours, basting half way through. In the last 30 minutes, the roast may need to be covered to stop it colouring/drying out too much. Use either tinfoil or damp grease proof paper.
5. Remove pork roast from oven when juices run clear, or meat thermometer reaches correct temperature. Rest on a plate for 10-15 minutes.
6. Place pan thaat pork was cooked in back on stove top element, add pork juices and wine. Simmer until reduced by about half, scraping all pork bits off bottomo of pan. Season if necessary.
7. Sieve gravy and pour into serving jug.
8. Voila!

• 
• 
•