Ingredients

  • 1.5kg pork loins with fat scored
  • 1 tablespoon sea salt
  • LurpakĀ® Cooking Mist
  • Ā½ tablespoon caraway seeds
  • 1 teaspoon chilli flakes
  • 2 bulbs fennel, cut into quarters
  • 500g baby potatoes

Method

  1. 1

    Pre-heat the oven to 240°C/220°C fan/gas mark 9.

  2. 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. 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. 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. 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.

  6. 6

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

  7. 7

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

Nutritional Details

Each serving provides
  • Energy 2617kj 625kcal 31%
  • Fat 38.0g 54%
  • Saturates 13.0g 65%
  • Sugars 2.0g 2%
  • Salt 1.6g 27%

% of the Reference Intakes

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