ROASTED PORK WITH PEARS AND FENNEL SEEDS

Roasted Pork with Pears and Fennel seeds

This is another recipe from my new cookbook, Blooming Delicious.  Vermilion Publishing, £18.99.  Photography by Chris Terry

Pork is rich in selenium, which needs to be present in your diet to help, with the development and growth of baby’s ears, skin and eyes. Selenium is also important for your hormone balance during the testing time of the first trimester. Constipation and nausea are common complaints at, this time, so the fibre from the pears will help keep things regular and your digestive system nice and healthy. Fennel seeds are often used to counteract nausea; try them crushed in some warm water during the day instead of your usual tea.

PREP TIME 10 MINUTES • COOK TIME 30 MINUTES • SERVES 2

2 pears, cored and
cut into eighths
350g baby new potatoes,
halved
2 fresh thyme sprigs,
leaves picked
2 tbsp fennel seeds
2 tbsp rapeseed oil,
plus extra to drizzle
1 tbsp runny honey
or maple syrup
1 pork fillet or tenderloin
(approx 400g)
salt and freshly ground
black pepper

1 Preheat the oven to 200°C (fan 180°C). Place the pears,
potatoes, thyme leaves (reserving a few for the pork), fennel
seeds, oil and honey in a large bowl, mix well and season with
salt and pepper. Spread the coated pears and potatoes out
on a baking tray and roast in the oven for 10 minutes.
2 Slice the pork fillet into 4 pieces and season well with salt and
pepper, the reserved thyme leaves and a drizzle of oil. After the
initial 10 minutes, remove the baking tray from the oven and
add the pork, cut side down. Roast for a further 25 minutes until
the potatoes and pears are golden brown and the pork is firm
to the touch. (If you are worried that the pork won’t be cooked
you can check by inserting a metal skewer into the thickest part
of the fillet. Leave it for 5 seconds before removing and placing
the skewer on the back of your hand. If it is very hot, the pork is
ready and safe to eat.)
3 Remove from the oven and set to one side to rest under
a sheet of foil for 5 minutes. Slice the pork and serve with
the potatoes and pears. Drizzle over any juices from the
cooking tray and eat immediately

Leave a reply

required*