PREPARATION

  1. Remove the greens from the fennel bulbs and keep them separate.
  2. Cut the stems off and cut into small pieces.
  3. Cut the fennel bulbs in half and cut the halves each in 6 parts.
  4. Place slices of bacon next to each other in the width of the rolled pork.
  5. Check if they are long enough to wrap the whole rolled pork.
  6. If not, place another row of slices on top with an overlap of 3 centimeters.
  7. Wrap the rolled pork in the bacon and tie with a piece of string.
  8. Fry the rolled pork in the oil in the Bourgogne casserole for a few minutes until brown.
  9. Remove the rolled pork from the casserole and add the fennel.
  10. Fry the fennel in the pan for 3 minutes and stir well.
  11. Add the garlic and fry for a minute.
  12. Pour the orange juice and stock into the pan, add the orange zest and half of the rosemary twigs.
  13. Put the rolled pork back in the pan and bring the dish to the boil.
  14. Close the pan with the lid and let the dish simmer on low heat for ± 30 minutes.
  15. Remove the rolled pork from the casserole and leave to cool for 5 minutes.
  16. Add the cherry tomatoes and let the fennel with the tomatoes simmer for another 5 minutes.
  17. Cut the rolled pork into slices and serve with the fennel and cooking liquid.
  18. Sprinkle with the parsley.