Perfect Roast Pork with rich winter gravy

  • ~80 mins

  • 1kg Pork backstrap or Pork rack

  • 2 x carrots

  • 2 x fennels

  • 4-5 cloves of garlic

  • Bunch of Sage

  • 1 tbls tomato paste

  • 1 cup Chicken Stock

  • 1 tbls Flour

  • Veggies of your choice to serve


Score pork skin and leave uncovered in your fridge to dry out for an hour or more. Preheat oven to 220 degrees celsius. Place pork on a rack in a heavy based baking tray and drizzle with olive oil and rub with salt. Cook at high heat for half an hour to get crackling started.

Roughly chop fennel and carrots keeping some fennel prongs. Remove pork from oven and reduce heat to 150 degrees celsius. Scatter vegetables, garlic cloves, sage leaves and fennel prongs in bottom of pan and return to the oven for another 30-40 minutes.

Once the pork is cooked through remove to rest. Place the pan containing the veggies and herbs on the stove and bring to high heat, add a tablespoon of flour and stir. Cook the flour through for a minute or two and then add tomato paste, finally add 1 cup of chicken stock. Let reduce until as thick as you desire. Be sure to add salt and pepper to taste.

Serve with your favourite winter vegetables.

We love our Pork from the genuinely free range farm Crack Willow Farm 

We love to serve our pork with a spread of condiments – try Spoonfed Pork Jam or Yarra Valley Gourmet Foods Crab Apple Jelly as some of our favourites.

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