Slow Cooked Pork Scotch Roast with Green Olive Gremolata
This succulent slow cooked roast from Australian Pork allows for early preparation, meaning more time to enjoy the festivities!
- 1 x 1.5 kg whole pork scotch fillet
- 2 teaspoons fennel seeds
- 2 garlic cloves, chopped
- 2 tablespoons chopped fresh rosemary leaves + extra sprigs to serve
- Finely grated rind of 1 lemon
- 1 teaspoon sea salt flakes
- 2 tablespoons 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 garlic clove, finely chopped
- finely grated rind of 1 lemon
- 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.