Ingredients
- 1 x 1.5 kilogram Piece pork scotch fillet
- 2 teaspoon Fennel seeds
- 2 clove Garlic (chopped)
- 2 tablespoon Fresh rosemary leaves (chopped + extra sprigs to serve)
- 1 Lemon rind (finely grated)
- 1 teaspoon Sea salt flakes
- 2 tablespoon Olive oil
- 2 large Red onions (sliced)
- Creamy potato mash (to serve)
Green olive gremolata
- 1/3 cup Pitted Sicilian olives (chopped)
- 1/3 cup Flat-leaf parsley leaves
- 1 clove Garlic (finely chopped)
- 1 Lemon rind (finely grated)
Instructions
- Place pork on a board. Using kitchen string, tie pork at 3cm intervals to secure.
- Place fennel seeds, garlic, rosemary, lemon rind, salt and 1 tablespoon oil in a small food processor. Process until a coarse paste forms. Evenly rub the paste mixture into the pork.
- Heat remaining oil in a large non-stick frying pan. Add pork and cook, turning occasionally, for 10 minutes or until evenly browned. Transfer to a plate.
- Add onion to the pan and cook, stirring occasionally, for 2-3 minutes until softening. Transfer onions and pork to a slow cooker. Cook on high for 4 hours or until pork is very tender.
- To make the green olive gremolata, combine all ingredients in a small bowl. Set aside.
- Transfer pork to a board. Slice pork. Arrange pork and onions on a serving platter. Spoon over green olive gremolata. Garnish with extra rosemary sprigs. Drizzle with the hot pan juices from the slow cooker if like and serve with creamy potato mash.