Roast Pork with Apple & Fennel Sauce

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Enjoy a succulent roast pork - the crowd pleaser dish - this festive season. 
Preparation time
Cooking time4 hours
Serves8 - 10


  • 1 Tbsp sea salt
  • 1 lemon, zested
  • 2 sprigs fresh thyme, leaves removed
  • 1.5kg pork forequarter roast boneless, skin scored
  • 1 garlic bulb, halved
  • 1 fennel, halved 
  • 345ml apple cider
  • 3 pink lady apples, halved
  • Juice and zest of one lemon
  • 1 tsp sugar


  1. Combine the sea salt, lemon zest and thyme in a small bowl. Rub the sea salt mixture over the rind and into the cuts of the pork. 
  2. Using the Sunbeam Sear n Slow Cooker setting on BROWN HIGH, brown the pork crackling side down until golden. 
  3. Arrange garlic and fennel around the pork. Pour apple cider into base of the pan.
  4. Set the Sunbeam Sear n Slow Cooker to SLOW cook LOW for 4 HOURS.
  5. In the last two hours of cooking, add the apples.
  6. Once the cooking is complete, remove the pork and wrap in foil to rest. Select the BROWN function on the Sunbeam Sear n Slow Cooker and MEDIUM heat. 
  7. Reduce the sauce by half and add the lemon zest, juice and sugar. 
  8. Using the Sunbeam StickMaster, blend all the ingredients together until a smooth sauce is formed. 
  9. Slice pork using the Sunbeam Carveasy Electric Knife and serve with the apple and fennel sauce. 

Sunbeam Tip

Did you know you can make sauce in the slow cooker? Add a few smart ingredients and you’ve got both a succulent roast and the base for delicious sauce sure to be a crowd pleaser.