Roast Loin of Pork with Fennel from Sud de France by Caroline Conran

Name: Roast Loin of Pork with Fennel from Sud de France by Caroline Conran
Ingredients: salt, pepper; 6 sweet onions (Citou onions are available in late summer) peeled and cut in half lengthwise, leaving the base intact; 1 tbsp Pernod (optional); 150 ml chicken stock; 2 cloves garlic, mashed; 350 ml white wine; 4 tbsp olive oil; 60 g fresh fennel fronds and pieces of fennel bulb, washed and finely chopped; 1 kg loin of pork, skinned, boned and rolled; ½ tsp fennel seeds, pounded

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In August, with wild fennel plants turning the verges yellow with their flowers, it is hard to resist using fennel in everything. The warm aniseed flavour of the stalks and seeds partners pork part...

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Ingredients

salt, pepper
6 sweet onions (Citou onions are available in late summer) peeled and cut in half lengthwise, leaving the base intact
1 tbsp Pernod (optional)
150 ml chicken stock
2 cloves garlic, mashed
350 ml white wine
4 tbsp olive oil
60 g fresh fennel fronds and pieces of fennel bulb, washed and finely chopped
1 kg loin of pork, skinned, boned and rolled
½ tsp fennel seeds, pounded