Braised pork loin with fennel and cider

Serves 6 Preheat oven to 220C. Rub pork loin with savory, fennel and aniseed, season generously with sea salt and freshly ground black pepper. Heat olive oil in a cast-iron casserole over medium heat and cook pork loin turning occasionally for 5-10 minutes or until skin begins to brown, then transfer to a large plate.

Add onion and garlic to the casserole, cook for 5 minutes until soft then add fennel and cook for another 3-5 minutes. Return loin to casserole, add cider and bring to boil. Cover tightly with foil and bake for 1½ hours.

To serve, remove pork loin from casserole, cover with foil and rest for 5 minutes. Slice thickly and serve with fennel, onions and sauce spooned over. Serve with crusty bread.