Italian Style Pork Loin with Fennel & Capsicum

Remove string from pork loin. Cut skin from pork, leaving a thin layer of fat over meat. Re-roll and secure with kitchen twine. Season pork with freshly ground black pepper and sea salt flakes.

Heat 1 tsp oil in a deep heatproof casserole dish over a medium heat. Add pork and cook for 5-8 minutes or until browned on all sides. Pour 1 cup of milk over pork. Place half the bunch of sage into casserole with pork. Reduce heat to low and cover tightly. Simmer for 1 hour. Remove leaves from remaining sage and set aside.

Pour remaining milk over pork and gently simmer for another hour or until pork is very tender. Remove from casserole and stand for 10 minutes before thinly slicing.

Meanwhile, heat remaining oil in a large frying pan. Add reserved sage leaves and cook for 1-2 minutes or until bright green and a little crisp. Transfer to a plate cover with paper towel.

Add fennel to pan and cook over medium heat for 8 minutes or until just tender. Add capsicum and stir to combine. Cook for 3 minutes or until capsicum is tender. Stir through capers and season with salt and pepper. Spoon fennel braise onto serving plates. Top with slices of pork and sprinkle with fried sage leaves.