Name: Roasted Rosemary Pork, Fennel & Potatoes
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 tablespoon finely chopped fresh rosemary leaves; 2 teaspoons finely chopped fresh oregano leaves; 2 teaspoons fennel seeds; ½ teaspoon dried chilli flakes; ⅓ cup (80ml) extra virgin olive oil; 4 small fennel bulbs (800g), trimmed, quartered; 800g (1½lb) kipfler (fingerling) potatoes, halved lengthways; 500g (1lb) pork fillet; lemon wedges, to serve

VMG Recipes