Fresh rosemary and fennel jerked pork

Fresh rosemary and fennel jerked pork
  • Serves icon Serves 6
  • Time icon Hands on time 10 mins, 45 mins barbecuing time, plus marinating

This rosemary and fennel pork recipe is a delicious summer dish that works perfectly on the barbecue.

Nutrition: per serving

Calories
120kcals
Fat
5.1g (0.3g saturated)
Protein
18.6g
Carbohydrates
0.4g (trace sugar)
Salt
Trace salt
Calories
120kcals
Fat
5.1g (0.3g saturated)
Protein
18.6g
Carbohydrates
0.4g (trace sugar)
Salt
Trace salt

Ingredients

  • 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

Method

  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.

delicious. tips

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

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