This rosemary and fennel pork recipe is a delicious summer dish that works perfectly on the barbecue.
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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
- Lightly crush the fennel in a pestle and mortar. Add the garlic, rosemary, allspice, some seasoning and pound to a coarse paste.
- Rub the oil onto the pork, then massage in the paste. Cover and chill in the fridge until ready to cook.
- 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
- 120kcals Calories
- 5.1g (0.3g saturated) Fat
- 18.6g Protein
- 0.4g (trace sugar) Carbs
- Trace salt Salt
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