Juicy Roast Pork

Total time: 2hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 621 Kcal


  • 1 kg roast pork (e.g. neck)
  • 2 tbsp. maple syrup
  • 2 tbsp. peanut oil
  • 0.5 tbsp. mustard
  • 1 tsp. hot paprika
  • 0.5 tbsp. tomato puree
  • 1 tsp. salt
  • 600 g fennel, cut into 1-cm-thick slices
  • 300 g carrots, cut into 3-cm-long sticks
  • 300 g celery, cut into 3-cm-long sticks
  • 1 very fresh garlic, cut in half
  • 3 bay leaves

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  • Place the meat on an oven tray. Combine the mustard with the remaining ingredients and a little salt. Coat the meat with half the mixture, set aside the rest.
  • Bake for approx. 30 mins. in the centre of an oven preheated to 240°C. Turn the temperature down to approx. 180°C. Add the fennel and remaining ingredients with the bay leaves to the meat, season with salt. Coat the meat with the reserved marinade, cook for about another 30 mins. Turn the vegetables and cook for about another 30 mins. Remove the meat, cover and leave to stand for approx. 10 mins. Carve the meat across the grain and plate up with the vegetables.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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