Roast Pork Loin with Fennel & Herbs
ingredients
- 800g rolled boneless pork loin joint, rind on
- 1 tsp fennel seeds
- 2 oregano sprigs, leaves finely chopped
- 2 thyme sprigs, leaves finely chopped
- 4 garlic cloves, peeled and crushed
- 2 tsp rapeseed oil
- ½ lemon, juice and zest
nutrition facts
Per average serving:
energy
1092 kJ / 261 kcal
13 %
fat
11.0 g
16 %
saturates
3.3 g
17 %
Sugars
0.0 g
0 %
salt
0.5 g
8 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- For the marinade crush the fennel seeds and combine with the herbs, garlic, 1 tsp oil, the lemon zest and juice and mix together. Marinade the flesh side of the pork with the herb mix and leave ideally overnight or for a minimum of 2 hours.
- Preheat the oven to 220ºC. Score the pork rind in zigzags and rub with the remaining teaspoon of oil and season well with some salt. Place the pork on top of a wire rack in a tray and place into the preheated oven for 20 minutes until the crackling is golden and crispy.
- Turn the oven down to 180ºC and cook for a approx. 2 hours. Leave to rest for 30-40 minutes before serving.
Serving suggestion: serve with celeriac, barley and smoked cheddar salad.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.