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