Roast Pork Loin

• small bunch sage, shredded
• 2 tsp fennel seeds
• 2 shallots, finely chopped
• 50g butter
• 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing
• 2 large onions, cut into thick discs
  

Roast Potatoes

• 2kg potatoes , peeled and halved
• 4 tbsp goose fat
• 2 sprigs rosemary
• sea salt

Gravy

• 1½ tsp plain flour
• glass white wine
• 250ml chicken stock

1. Heat the oven to 180C. Mix the sage, fennel seeds, shallots and butter and season well. Stuff into the pork then close and tie with string along the length of the joint.
2. Rub the skin all over with a little oil and sprinkle with sea salt. Put the onions on the bottom of a roasting tray, sit the pork on top, skin side up, and roast for 1 and a half hours.
3. After 1 hour 15 minutes, put the goose fat, or the fat from the pork, into a shallow roasting tin and put it in the oven to heat up. Put the potatoes into boiling water and cook for 6 minutes. Drain well and put in the roasting tin, make sure the potatoes are coated with the grease and put back into the oven.
4. After the pork has cooked for 1 and a half hours turn up the oven to 220C and allow the pork and potatoes to cook for 30 minutes then take out the pork and rest.
5. Turn the potatoes, then press down gently on each with the back of a large spoon until it cracks slightly. Toss in the salt and rosemary. Roast for a further 20 minutes until crisp and golden .
6. Meanwhile, put the pork roasting tray over the heat and add the flour. Stir and cook for about 5 minutes until it darkens a little. Gradually add the wine and stock until you have a smooth gravy. Strain into a pan, simmer for another 10 minutes and season.