Roast Loin of Pork with Fennel

Longe de porc au fenouil

Preparation info
  • Serves


    • Difficulty


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By Caroline Conran

Published 2012

  • About

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 particularly well. You can use wild fennel freshly picked or dried, but fresh is best for this recipe.

The Pernod picks up and emphasizes the flavour. Sweet onions, like the ones from Citou or Lezignan-la-Cebe, are the best for this dish. The cooking time will depend on the thickness of the lo