Fresh rosemary and fennel jerked pork

Name: Fresh rosemary and fennel jerked pork
Yield: Serves 6
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

Easy
July 2007

Easy
July 2007

Serves 6
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

Nutrition: per serving

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

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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

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

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.

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.