Braised pork loin with fennel and cider

Name: Braised pork loin with fennel and cider
Ingredients: Pork; 2 kg rolled pork loin, skin scored with a sharp knife, tied at 5cm intervals with kitchen string; ½ tsp each of dried savory, fennel seeds and whole aniseed; 2 tbsp extra-virgin olive oil; 1 onion, thinly sliced; 3 cloves of garlic, thinly sliced; 2 heads fennel, quartered; 500 ml dry cider (2 cups); To serve: crusty bread

www.gourmettraveller.com.au

A one pot recipe from Australian Gourmet Traveller for braised pork with fennel and cider.

View full recipe on www.gourmettraveller.com.au

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Cooking tools:

Cast iron casserole
Oven
Stove
Plate
Chef's knife
Cutting board
Aluminum foil
Spoon
Tongs
Serving platter
Measuring spoon
Wooden spoon

Ingredients

Pork
2 kg rolled pork loin, skin scored with a sharp knife, tied at 5cm intervals with kitchen string
½ tsp each of dried savory, fennel seeds and whole aniseed
2 tbsp extra-virgin olive oil
1 onion, thinly sliced
3 cloves of garlic, thinly sliced
2 heads fennel, quartered
500 ml dry cider (2 cups)
To serve: crusty bread