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Loin of pork with fennel and garlic

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy
1 (1.8kg) loin of pork, bone in, frenched and tied
6 garlic cloves
35g fresh rosemary leaves, chopped
2 tbsp lemon zest (about 2 lemons)
2 tsp fennel seeds
30ml good olive oil
1 tbsp Dijon mustard
1 tbsp salt
1 tsp freshly ground black pepper
1) Allow the pork to stand at room temperature for 30 minutes. Preheat the oven to 200C/Gas mark 6. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably.

2) In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste.

3) Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 63C. Remove from the oven, transfer to a cutting board, and cover with aluminium foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

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