Serves 6

Fresh rosemary and fennel jerked pork recipe

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Takes 10 minutes to make, 45 minutes to barbecue, plus marinating

1 tsp fennel seeds
4 garlic cloves, roughly chopped
Leaves of 4 fresh rosemary sprigs
1 tsp ground allspice
1 tbsp olive oil
500g pork loin fillet

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1. Lightly crush the fennel in a pestle and mortar. Add the garlic, rosemary, allspice, some seasoning and pound to a coarse paste.
2. Rub the oil onto the pork, then massage in the paste. Cover and chill in the fridge until ready to cook.
3. Remove from the fridge 1 hour before barbecuing. Barbecue over medium coals for 45 minutes, until crusty and cooked through. Rest for 5 minutes before carving.

Nutritional info

Per serving: 120kcals, 5.1g fat (0.3g saturated), 18.6g protein, 0.4g carbs, trace sugar, trace salt

Chef's tip

As loin of pork is a naturally lean cut, it’s important not to overcook it, or it will dry out.

Fresh rosemary and fennel jerked pork recipe

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