Roast pork with marsala gravy


  • 2kg boneless pork loin
  • 1 tbsp fennel seeds
  • 1 tbsp sea salt
  • 1 tbsp plain flour
  • 100ml Marsala
  • 400ml chicken stock


  1. Preheat the oven to 220˚C, gas mark 7. Place the pork on a wire rack in the sink and pour over 1 litre boiling water; dry well (ideally leave it to dry overnight in the fridge). In a pestle and mortar, crush the fennel seeds and salt, then rub well into the pork skin.
  2. Roast the pork for 2 hours and 15 minutes, turning the oven down to 190˚C, gas mark 5, after 30 minutes. The pork is cooked if the juices run clear when you insert a skewer into the thickest part of the meat. If the crackling is not crisp, place under a hot grill for 5 minutes, then cover with foil and leave to rest for 15 minutes before carving.
  3. Tip the fat from the pan, retaining 1 tbsp or so. Place the pan over a medium heat, add the fl our and stir for 1 minute until the fl our is lightly coloured. Add the Marsala and chicken stock, whisk together, then stir over the heat until thickened – about 5 minutes. Carve the pork and serve with the Marsala gravy.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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