Roast pork loin with salsa verde recipe

  • Serves 6
  • 1 hr 30 mins to cook and 30 mins to cool
  • 460 calories / serving
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  1. Preheat the oven to gas 6, 180°C, fan 160°C. In a small bowl combine most of the fennel, the lemon zest, garlic, chilli flakes, parsley and some seasoning. Using a long sharp knife, make a deep cut in the front circle of meat and again at the back. Stuff the filling into both and set the meat on a rack.
  2. Pour 250ml (8fl oz) of water into the pan. Sprinkle the rest of the fennel seeds and plenty of salt on the fat (the salt will crisp up the crackling). Roast for 1 1/2 hours. Tent with foil and rest for 30 minutes. Slice thickly and serve with the bean gratin and salsa verde. 


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  • Ingredients

  • 2kg (4lb) pork loin with crackling
  • 1tbsp fennel seeds, roughly crushed
  • 2 lemons, halved
  • 2 garlic cloves, chopped
  • 1tsp red chilli flakes
  • 2tbsp parsley, chopped
  • For the salsa verde

  • 15g (½oz) flat-leaf parsley, chopped
  • 10g (1/3 oz) mint leaves, chopped
  • 3tbsp extra-virgin olive oil
  • 1tbsp capers, chopped
  • 1tbsp red wine vinegar
  • 1tsp wholegrain mustard
  • 2 cornichons, finely diced
  • Energy 1925kj 460kcal 23%
  • Fat 20g 29%
  • Saturates 6g 30%
  • Sugars 1g 1%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 0.4g Protein 69.9g Fibre 0.3g


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