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Fennel Roasted Pork with Prosecco Gravy


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Here’s what you’ll need:

  1. 1 x 1.5 kg boneless pork leg roast

  2. a few good glugs of olive oil (for coating the roast and the vegetables)

  3. Kosher salt

  4. Fresh cracked black pepper

  5. 2 Teaspoons fennel seeds

  6. 4 carrots, peeled and cut diagonally

  7. 6 medium potatoes, scrubbed and quartered

  8. 1 head of garlic, paper removed

  9. 2 small onions, peeled and quartered

  10. A pinch of dried oregano, thyme and parsley for the veg

  11. 3 green apples, cored and sliced thick

For the gravy, you’ll need:

  1. 2 cups of chicken stock

  2. 3/4 cup of any half decent prosecco

  3. 2.5 Tablespoons of plain white flour

Here’s how to pull it all off:

Set up your grill for indirect heat, and settle the temperature down at about 425 F. Just before you’re ready to put your roast on, throw on a small handful of cherry wood chips for a bit of smoky flavour and colour. Drizzle your roast with olive oil then season with Kosher salt, fennel seeds and cracked fresh peppercorn. Place your roast into a v-rack and a drip pan and place it on the grid. Make sure you’ve got your thermometer inserted and set for your internal temperature of 165 F. Now set your timer for 40 minutes at which point the roast looks golden brown and starts to crackle.

At the end of the first 40 minutes, remove the v-rack carefully (cuz it’s hot) and add your vegetables (but not the apples). Before you add them, make sure you’ve coated the veggies in olive oil and seasoned them with a bit of Kosher salt and freshly cracked black pepper. Sprinkle on the other herbs which can included oregano, thyme and parsley. Add the v-rack back onto the drip pan and close the lid of the grill. Reduce the temperature just a bit to a steady 400 degrees for another 40 minutes.

Once the second 40 minutes are done, add the apples and mix up the vegetables so they do