FENNEL & ORANGE
SALT ROASTPORK
WITHBEETROOT
& ORANGESALAD
PREP+ COOK TIME 1 HOUR 20 MINUTES
SERVES 6
500gbabybeetroot,leavesattached
250ggoldenbabybeetroot,
leavesattached
1 tablespooncoarsecookingsalt
2 teaspoonsfennelseeds,crushed
2 teaspoonsfinelygratedorangerind
1kgrackofpork(6cutlets),rindon
1/3cup(80ml)extravirginoliveoil
400gkentpumpkin,unpeeled,
cutintothickwedges
2 smalloranges(180g),peeled,
halvedcrossways,slicedthinly
2 tablespoonsfreshly squeezed
orangejuice
1 Preheatovento220°C/200°Cfan.
2 Trimbeetroot,leaving3cmofthe
stemattached;discardrootsand
reservesmallleaves.Wrapbeetroot
in foil; place on an oven tray.
3 Combinesalt,fennelseeds and
rindina smallbowl.
4 Usinga verysharpknife,score
rindat5mmintervals,cuttinginto
thefatbutnottheflesh.Rubpork
rindwith2 teaspoonsoftheoil,
thenthesaltmixture.Placepork
ina roastingpan;roastporkand
beetrootfor 35 minutesor until
porkrindisblistered.
5 Placepumpkinontraywith
beetroot;drizzlewithanother
2 teaspoonsoilandseason.Reduce
ovento180°C/160°Cfan;roast
porkandvegetablesfor 40 minutes
oruntilcookedthrough.Remove
porkfrompan;covertokeepwarm.
6 Whenbeetrootarecoolenough
tohandle,peelandhalve.
7 Placebeetroot,orangeand
reservedbeetrootleavesina medium
bowl.Addcombinedorangejuiceand
remainingoiltobeetrootmixture;
tossgentlytocombine.Season.
8 Serveslicedporkwithbeetroot
and orange salad and pumpkin.TEST
KITCHEN
NOTES
Useallredbabybeetroot
insteadofa mixofred
andyellowbabybeetroot,
if preferred.
If thebeetrootleavesare
notattached,oraretoo
largeandtough,use
120gbabybeetroot
leavesorrocketinstead.
Sprinklewithmicroherbs,
suchasbabysorrelbefore
serving,if youlike.
Swap600gporkfilletsfor
therackofpork,omitthe
saltandrubthecombined
fennelseeds,orangerind
andoiloverthepork;roast
for 15 minutesoruntil
cooked to your liking.44 #COOKWITHTHEWEEKLY
Modern Roasts