It was a very sad day in our house... we were on the last piece of delicious divine pork courtesy of Bord Bia. As I had been to Romania, France and China on my culinary travels this week, I decided that a fun in the sun destination would be the theme for the last supper and I went with a Greek influence.
I had some brand new Fennel seeds, an unwaxed lemon and plenty of garlic in my kitchen, so I created...
Fennel, Lemon and Garlic Roast Pork
400g Pork Loin
2 tsp Fennel seeds
3 Garlic cloves, crushed
1 tsp Sea Salt
1 tsp ground pepper
Rind of a lemon
Using a mortar & pestle (or your Jamie Oliver Flavour Shaker - thanks Mum!), pulverise the fennel, salt and pepper. Add the lemon rind, garlic and just enough olive oil to make a thick paste.
Dry your pork and score the rind. Rub the meat with the fennel mix, pushing well into the rind and marinade for at least an hour.
Roast in a preheated oven at 200c for about an hour and let it rest for at least 15 minutes before carving.
I served this with some aubergine, tomato, basil & mozzarella stacks which I baked in the oven, together with small cubes of potato, roasted for about 35 minutes. Again, a "clean plate" dinner!
The pulverised fennel, salt and pepper
The fennel mix with the garlic and lemon zest, waiting for some olive oil
The pork having a little bath in the marinade
The end result... utterly gorgeous and very aromatic