with Pernod Fennel and Apple Cider Jus

Alex and Emily's Roast Pork

Prep time: 45 mins
Cook time: 2 hours
Serves: 6


2 baby fennel, quartered

60ml (¼ cup) Pernod liqueur 

1½ tbs olive oil

1 tbs olive oil

2 tsp salt

2 tsp crushed fennel seeds

1.5-1.7kg rolled loin of pork, rind scored


1kg pork bones

2 celery stalks, chopped

1 carrot, chopped

2 tbs olive oil

500ml (2 cups) dry apple cider

250ml (1 cup) chicken stock

2 bay leaves

1 tbs apple cider vinegar

1 pinch of allspice

1 tbs cornflour, dissolved in 2 tbs water

Parsnip Purée

800g parsnips, peeled, core discarded, finely chopped

1L (4 cups) milk

40g butter

½ bunch thyme

1 garlic clove, sliced


1. To make jus, preheat oven to 240C. Place bones and vegetables on an oven tray. Drizzle with oil and season. Roast for 40 minutes or until caramelised. Remove dish from oven and place over a medium heat. Add cider and stir to deglaze, scraping any caramelised bits off base of pan. Stir in stock and bay leaves. Bring to the boil. Simmer until reduced by half. 

2. Strain mixture into a saucepan, discarding solids. Stir in vinegar and allspice. Whisk in combined cornflour and water. Simmer until thickened. Season. Keep warm.

3. Place fennel on an oven tray and drizzle with Pernod and oil. Season. Toss to evenly coat. 

4. Rub oil, salt and fennel seeds all over pork, especially into rind. Place in a shallow baking dish and roast for 20 minutes or until skin has crackled. Reduce heat to 170C and cook for a further 1 hour, adding the tray with fennel for the final 40 minutes. Set aside pork for 15 minutes to rest. 

5. Meanwhile, to make parsnip purée, place all ingredients in a large saucepan over high heat and bring to the boil. Boil gently, partially covered, until parsnips are very soft. Drain and reserve liquid. Remove thyme. 

6. Transfer parsnips to a blender and blend until smooth. Add approximately 125ml (½ cup) of the reserved liquid until a silky purée forms. Pass through a fine sieve. Season. 

7. Carve pork and divide among serving plates. Add roast fennel and parsnip purée to plates. Spoon over jus to serve.