Lurpak chilli and fennel roast pork

This succulent pork dish has a gentle kick of heat from chilli, and is served with roasted fennel.

Serves: 6-8

Preparation time:  10 minutes

Cooking time:  2 hours

Cooling time: 10 minutes

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You will need

  • 1.5kg pork loins with fat scored
  • 1 tablespoon sea salt
  • Lurpak® Cooking Mist
  • ½ tablespoon caraway seeds
  • 1 teaspoon chilli flakes
  • 2 bulbs fennel, cut into quarters
  • 500g baby potatoes
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Recipe Information

Step by step guide to making Lurpak chilli and fennel roast pork

  1. Pre-heat the oven to 240°C/220°C fan/gas mark 9.
  2. Place the pork on a chopping board; pat the skin dry with kitchen paper. Rub the sea salt into the fat pushing into the score marks. Place the pork loin skin side up in a roasting tin and mist generously with Lurpak® Cooking Mist.
  3. Roast in the oven for 30 minutes at the same temperature. Then turn the oven down to 180°C/160°C fan/gas mark 4. Mix together the caraway seeds and chili flakes and scatter over the pork fat.
  4. Mist the fennel and baby potatoes with Lurpak® Cooking Mist and place around the pork in the roasting dish and roast for a further 20 minutes per 500g pork.
  5. Once cooked, wrap in foil and allow to rest for 10 minutes before carving. Spoon over the cooking juices and serve with the roasted fennel and baby potatoes.

Cook's tip: Misting your favourite barbecue meats with Lurpak® Cooking Mist helps keep them moist and juicy.

*All information included in this recipe has been provided by Lurpak.

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Nutritional information for Lurpak chilli and fennel roast pork

Nutritional information for Lurpak chilli and fennel roast pork

Nutrition type per serving
Calories 625 kcal
Total Fat 38g
Saturated Fat 13g
Salt 1.6g
Sugar 2g

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