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Loin of Pork with Rosemary and Fennel
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A delicious, scented roast that’s very simple to prepare.
To get the best results, take the meat out of the fridge at least 30 minutes before roasting to ensure even cooking right through the meat.
Louis Jadot 2006 Mâcon-Azé, Burgundy, France
With soft, buttery flavours to complement the pork and the dense potato textures, this wine also has enough lemony acidity to hold its own against the brighter flavours of the seasoning in the broccoli side dish (see recipe overleaf).
Typical values per serving:
This recipe was first published in February 2009.