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    Braised Loin of Pork with Thyme, Fennel and Garlic

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    Braised Loin of Pork with Thyme, Fennel and Garlic

    Ingredients

    • 3 fennel bulbs, quartered and cored
    • 6 cloves of garlic
    • 1 pack fresh thyme
    • Grated rind of 1 lemon
    • 2 boned loins of pork, each weighing 425g
    • 6 slices smoked pork loin (available prepacked)
    • 1 litre Waitrose Channel Island Milk

    Method

    1. Place the fennel, garlic, thyme and lemon rind in an ovenproof dish.
    2. Wrap the smoked pork around the loins and tie up.
    3. Add the pork to the dish, pour the milk over the top and season with salt and freshly ground black pepper. Cover and place in a preheated oven 180°C, gas mark 4 for 1 hour or until thoroughly cooked and the juices run clear.
    4. Remove the pork and keep warm. Pour the vegetables and milk into a food processor and blend until smooth. Season with salt and pepper.
    5. Slice the pork and serve with the sauce and seasonal vegetables.

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