Meats Recipes -  Roast Pork Fillet with Rosemary and Fennel Recipe

Ingredients

Serve 4

• 1 large rosemary sprig

• 3 garlic cloves

• 750 g/1 1/2 lb pork fillet, trimmed

• 4 tablespoons olive oil

• 2 fennel bulbs, cut into wedges

• 150 ml/1/4 pint white wine

• 75 g/3 oz mascarpone cheese

• salt and pepper

• rosemary sprigs, to garnish

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Method:

1. Break the rosemary into short pieces and cut the garlic into slices. Pierce the pork with a sharp knife and inset the pieces of rosemary and garlic evenly all over the fillet.

2. Heat 2 tablespoons of the olive oil in a frying pan. Add the pork fillet and fry, turning occasionally, for about 5 minutes or until browned all over.

3. Lightly oil a roasting tin, add the fennel and drizzle with olive oil. Place the pork fillet on top, season generously with salt and pepper and roast in a preheated oven, 230°C (450°F), Gas Mark 8, for 20 minutes.

4. Pour the wine into the frying pan and simmer until reduced by half. Add the mascarpone and season to taste with salt and pepper. Stir to mix well.

5. To serve, cut the pork into slices and arrange on a warmed serving dish with wedges of fennel. Pour the wine sauce into the roasting pan and place over a moderate heat.

6. Using a wooden spoon stir all the tasty bits into the sauce, then spoon over the pork and fennel. Garnish with rosemary.