Pot Roasted Pork Scotch With Potato, Fennel and Tomato

• 1 78 kg pork scotch roast, trimmed
• 2 tablespoons olive oil
• 4 garlic cloves, halved
• 2 sprigs rosemary
• 2 sprigs thyme
• 400 g tomatoes, diced
• 1 cup white wine or 1 cup chicken stock
• 3 fennel bulbs, washed and halved
• 10 potatoes, small, halved
• chopped parsley, to serve

1. Trim pork roast well and season with salt and pepper.
2. Heat oil in a large deep pan over medium heat and add the garlic to the pan.
3. Brown the pork roast well on each side.
4. Add the herbs to the pan along with the tomatoes and white wine.
5. Reduce the heat to a simmer and cook covered for 25 minutes.
6. Remove lid and turn roast, add the fennel bulbs and potatoes to the pot cover and cook for a further 25-30 minutes until potatoes are tender.
7. Remove roast and allow to rest prior to slicing.
8. Serve with fennel and potatoes and a little of the cooking liquid.
9. Garnish with finely chopped parsley and serve with crusty bread.

pork scotch, olive oil, garlic, rosemary, thyme, tomatoes, white wine, fennel bulbs, potatoes, parsley

Taken from www.food.com/recipe/pot-roasted-pork-scotch-with-potato-fennel-and-tomato-439941 (may not work)