Hi everyone! It’s Cassandra from This is Wellbeing back with another delicious dinner recipe. This time around I’m sharing a lovely Roasted Pork Loin with Fennel Salt! The fennel in this recipe really elevates this roast pork and the spices infuse the meat. I also recommend that you try to find a free range cut of pork loin which is scored and tied up. Pork is a meat I like to spend a little extra on for a quality cut.
Roast vegetables are a must along side this dish. I love roasted carrots, pumpkin and potatoes. Place your pork on top and use the juices of the meat to add a flavorful hit to the vegetables and to keep the pork cooking evenly.
1 1/2 tablespoons sea salt flakes
2 teaspoons ground fennel seeds
2kg boned rolled loin of pork, score the pork skin
Your choice of vegetables
Preheat oven to 450ºF (230ºC).
Grind the fennel seeds in a mortar and pestle with the rock salt. Rub the mixture into the pork skin, getting it deep into the cuts.
Place the pork, skin up, in a roasting pan. Drizzle oil over the rind. Rub the salt mixture over the rind and into the cuts. Roast for 45 minutes or until the rind crackles.
Reduce oven temperature to 400ºF (200ºC). Add in your choice of vegetables and roast for another 1 hour or until pork is just cooked through.
Remove from the oven, cover with foil and rest for 10 minutes before serving.