Pork  afterward honey, fennel & red apples

Pork afterward honey, fennel & red apples


The ingredient of Pork afterward honey, fennel & red apples

  1. 1 2kg boned pork shoulder, rind removed neglect 5mm of fat on top of higher than surface
  2. 2 tablespoons celery seeds, crushed
  3. Salt & freshly field black pepper
  4. 250ml (1 cup) boiling water
  5. 1 Massel vegetable accrual cube, crumbled
  6. 250ml (1 cup) dry white wine
  7. 1 tablespoon honey
  8. 1 tablespoon olive oil
  9. 1 brown onion, chopped
  10. 1 bunch baby (Dutch) carrots, unpeeled, trimmed
  11. 8 garlic cloves, unpeeled
  12. 8 small royal gala apples
  13. 2 bulbs (about 600g) fennel, tough outer leaves removed, halved lengthways, thickly sliced crossways

The instruction how to make Pork afterward honey, fennel & red apples

  1. Preheat oven to 190u00b0C. Use unwaxed white string to tie the pork at 2cm intervals. Roll pork in the crushed celery seeds to evenly coat. Season once salt and pepper. put in the boiling water and crumbled amassing cube in a large heatproof jug and campaign until dissolved. amass the wine and honey and move around until capably skillfully combined. Set aside until required.
  2. Heat the oil in a large heavy-based flameproof roasting pan higher than medium heat. go to the pork and cook, turning occasionally, for 3-4 minutes or until brown all over. Place pork something like a plate and set aside. build up the onion to pan and cook, stirring, for 2 minutes or until soft. ensue the gathering mix to the pan and bring to the boil, stirring constantly gone a flat-bottomed wooden spoon, for 1 minute or until with ease combined. Season when salt and pepper. Return pork to pan subsequently carrots and garlic cloves. Cover when foil, securing firmly greater than dish. Bake in preheated oven for 1 1/4 hours.
  3. Remove foil and add the mass apples and sliced fennel. Return to oven and roast, uncovered, for 45 minutes until liquid has shortened slightly and apples are tender. Remove pork from pan, transfer to baking tray and cover loosely subsequent to foil. Set aside in a affectionate place for 10 minutes to rest. incline oven off and place roasting pan subsequently apples and vegetables in oven to allowance doting while pork is resting.
  4. To serve, cut off surgically remove string from pork and carve into thick slices. sever garlic from the pan and squeeze to remove the flesh. bolster the pork later than the garlic, apples, fennel and carrots.

Nutritions of Pork afterward honey, fennel & red apples

calories: 621.161 calories
calories: 37 grams fat
calories: 13 grams saturated fat
calories: 20 grams carbohydrates
calories: 19 grams sugar
calories: 46 grams protein
calories: 170 milligrams cholesterol
calories: 308.82 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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