Fresh rosemary and fennel jerked pork

Fresh rosemary and fennel jerked pork

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

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

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
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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.

Nutrition

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

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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