Slow Roasted Loin of Pork with Fennel, Rosemary & Garlic

Featured by Three Paddles Wines in the Pinot Noir Wine Club.
Slow Roasted Loin of Pork with Fennel, Rosemary & Garlic


You can't go wrong with a mixture of fennel, rosemary and garlic! Especially when this tasty trio is seasoning a loin of pork. Juicy and tender, this loin is exquisite when paired with a bottle of Three Paddles Pinot Noir.

Yield: 12
Prep Time: 20 Minutes
Cook Time: 135 Minutes


• 1/4 cup fennel infused olive oil
• 2 cloves garlic, finely chopped
• 2 sprigs rosemary, finely chopped
• 1 tablespoon fresh fennel leaves, finely chopped
• Freshly ground black pepper
• 8.8 lbs. mid-loin of pork, skinned and released from the bone
• Salt
• 1/2 cup dry white wine
• 1/2 cup water
• 12 chunks fennel
• 12 small onions


Preheat the oven to 350°F. In a small bowl, combine 2 tablespoons of the fennel olive oil with the garlic, rosemary, fennel leaves and a generous quantity of black pepper. Open out the meat and rub the flesh all over with this mixture. Roll the meat back onto its bone. Rub any remaining mixture over the fat and sprinkle with salt.

Settle the meat into a baking dish, then pour over the wine and water. Cook for 2 hours, basting every 30 minutes, adding the chunks of fennel and the onions after the first hour. Strain the juices from the baking dish into a tall jug and allow to stand for 10minutes, then skim off and discard all fat.

Increase the oven temperature to 395F and cook the meat and vegetables for a further hour. At this stage the meat should be perfectly tender and the vegetables cooked. Remove the meat and vegetables to a plate and keep warm. Strain the juices in the baking dish into another tall jug, allow to stand for 10 minutes, then skim off and discard all fat. Combine the 2 lots of juices.

Stand the baking dish over medium heat on the stove, then pour in the juices and allow to bubble up. Scrape and stir vigorously to remove any cooked on bits, then strain this jus into a warm serving jug. Carve the meat thickly. Moisten with the jus and share out the vegetables. Serve with stewed cannelloni beans.

Recipe provided by Olivo Olive Oil Company, Martinborough, New Zealand.

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