Rolled pork loin with fennel seed crust recipe

  • Serves 4
  • 10mins to prepare, 1hr 20mins to cook plus 20mins resting
  • 620 calories / serving
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Create the perfect Sunday Roast centrepiece with this mouthwatering rolled pork loin, fennel crust and squeeze of fresh orange juice. Enjoy it in thick slices served with your favourite sides and sauces - it's that simple!

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the pork in a roasting tin. Using a sharp knife, score the skin of the pork. Place the garlic, orange juice, fennel seeds, salt and pepper in a small bowl and stir well. Thoroughly rub the mixture into the scored skin. 
  2. Roast the pork loin for 20 minutes. Reduce the oven temperature to gas 5, 190°C, 170°C fan and roast for 1 hour, covering with foil if it starts to brown too much. Remove the meat from the oven and cover it with foil, allow to rest for at least 20 minutes. Cut into thick slices and serve immediately.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1kg (2 1/4lb) rolled pork loin
  • 6 garlic cloves
  • 1tbsp orange juice
  • 2tbsp fennel seeds
  • 1tsp salt
  • pepper
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  • Energy 2584kj 620kcal 31%
  • Fat 47g 67%
  • Saturates 17g 85%
  • Sugars 1g 1%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 1.1g Protein 48.8g Fibre 0.3g

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