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Chilli and fennel roast pork


Serves: 6-8
timePrep time: 10 minutes
timeTotal time:
Chilli and fennel roast pork

Chilli and fennel roast pork


Serves: 6-8
timePrep time: 10 minutes
timeTotal time:

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Ingredients

  • 1 x 1.5kg pork loin joint, scored
  • 1 tbsp sea salt
  • Lurpak® Cooking Mist
  • 1/2 tbsp caraway seeds
  • 1 tsp chilli flakes
  • 2 fennel bulbs, cut into quarters
  • 500g baby potatoes

Step by step

  1. Preheat the oven to 240°C, fan 220°C, gas 9.

  2. Place the pork on a chopping board; pat the skin dry with kitchen paper. Rub the sea salt into the fat pushing into the score marks. Place the pork loin skin side up in a roasting tin and spray generously with Lurpak® Cooking Mist.

  3. Roast in the oven for 30 minutes at the same temperature. Then turn the oven down to 180°C, fan 160°C, gas 4. Mix together the caraway seeds and chilli flakes and scatter over the pork fat.

  4. Spray the fennel and baby potatoes with Lurpak® Cooking Mist and place around the pork in the roasting dish and roast for a further 20 minutes per 500g pork.

  5. Once cooked, wrap in foil and allow to rest for 10 minutes before carving. Spoon over the cooking juices and serve with the roasted fennel and baby potatoes. 

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