Pork Roast with Fennel and Gravy

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Pork Roast with Fennel and Gravy
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40 min.
ready in 2 h. 10 min.
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie871 kcal(41 %)
Protein64.46 g(66 %)
Fat53.32 g(46 %)
Carbohydrates24.72 g(16 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A152.16 mg(19,020 %)
Vitamin D2.5 μg(13 %)
Vitamin E1.42 mg(12 %)
Vitamin B₁2.86 mg(286 %)
Vitamin B₂1.07 mg(97 %)
Niacin26.62 mg(222 %)
Vitamin B₆1.45 mg(104 %)
Folate76.37 μg(25 %)
Pantothenic acid3.23 mg(54 %)
Vitamin B₁₂2.91 μg(97 %)
Vitamin C23.19 mg(24 %)
Potassium1,837.28 mg(46 %)
Calcium171.48 mg(17 %)
Magnesium109.55 mg(37 %)
Iron5.97 mg(40 %)
Zinc11.23 mg(140 %)
Saturated fatty acids16.78 g
Cholesterol220.13 mg


1 kilogram Young pork shoulder (without rind)
freshly ground peppers
4 sprigs rosemary
5 garlic cloves
2 Tbsps sharp Mustard
4 Tbsps olive oil
250 grams shallots
2 roots Fennel (with fronds)
200 milliliters white wine
250 milliliters Vegetable broth
2 tsps cornstarch (if desired)
1 Tbsp butter (if desired)
How healthy are the main ingredients?
FennelshallotMustardolive oilrosemarysalt

Preparation steps


For the pork: Preheat the oven to 200°C (approximately 390°F). Rinse the pork, pat dry and season with salt and pepper to taste. Pluck leaves from 2 rosemary sprigs and finely chop. Peel and coarsely chop the garlic. In a bowl, stir the rosemary and garlic with the mustard. Rub over the pork. Tie the roast with butcher's twine. 


Heat the oil in a roasting pan set over medium heat. Add the roast and sear until golden on all sides. Peel and coarsely chop the shallots. Add to the pork along with the remaining rosemary. 

For the fennel: Rinse the fennel and cut into 8 wedges. Trim the fronds and set aside. Add the fennel wedges to the roasting pan.

For the pork: Stir the wine and broth into the roasting pan. Roast in the oven for 1 1/2 hours, turning occasionally. Continuously baste the pork with the pan juices and add water to the pan if necessary.


For serving: Remove the roast from the roasting pan and wrap in aluminum foil. Season the pan juices with salt and pepper to taste. In a bowl, stir the cornstarch with enough water to make a paste. Stir into the juices along with the butter, and simmer until thickened. Slice the pork and serve with the fennel and sauce.