Roast Pork with Pasta and Fennel

Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🍽️🌿

Chop the vegetables. Halve the fennel, remove the core and cut the rest into thin strips. Slice the spring onion into strips, keeping the white and green parts separate. Peel the garlic and finely grate it.

Sauté the fennel base. Heat oil in a pan over medium heat and begin sautéing the fennel. After about 2 minutes add the white part of the spring onion and the garlic and sauté together for another 3-4 minutes, until the fennel softens and becomes fragrant.

Cook the orzo. Once the fennel is tender, add the small pasta (orzo), add bouillon dissolved in water (or stock, if you have it), bring to a boil, then reduce the heat to low and cook for about 8-10 minutes, until the orzo is tender and the liquid is absorbed.

Prepare the meat. Meanwhile heat a second pan over medium heat and add a little oil. Season the pork roast with salt on all sides.

Sear the pork roast. Carefully place the pork into the hot pan and sear each side for about 3 minutes to achieve a golden color. Searing time depends on the thickness of the meat. Remove the cooked meat and let it rest for a few minutes.

Deglaze the pan with wine. Optional: Pour white wine into the same pan, thoroughly scrape the bottom of the pan and let the wine reduce over high heat to about one third.

Add the wine. Optional: Once the pasta is tender and the wine has reduced, pour the wine over the pasta and toss briefly.

Slice the meat. Slice the pork roast into pieces (carve).

Season the orzo. Add cheese to the cooked pasta, optionally grate lemon zest if you have an organic lemon, squeeze the lemon juice and sprinkle grated cheese. Season with salt and pepper

Serve. Portion between plates, top with the sliced meat, the remaining spring onion, drizzle with olive oil and serve immediately 🍋🧀✨