Slow-Roast Pork Loin with Apple & Fennel

• 200 g pork loin joint
• 0.5 fennel bulbs, cut into wedges
• 0.5 apples, quartered
• 0.5 tsp fennel seeds, crushed
• 0.5 tbsp olive oil
• 37.5 ml chicken stock

Directions

1. 1Rub the pork with the olive oil, crushed fennel seeds and salt, and brown it in a hot pan for 6 minutes, turning to colour all sides.
2. 2Sit the pork on the fennel wedges and apples in a roasting tin, pour in the chicken stock and roast at 180°C (160°C fan) for 50 minutes, until the centre reaches 63°C.
3. 3Rest the pork for 10 minutes under foil, then carve into thick slices and serve with the fennel, apples and pan juices.