Servings
-
10
+
Pork, loin, on the Bone 1600g
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, raw
Garlic, fresh crushed 20g
Garlic, Raw
Rosemary, fresh , chopped 5g
Rosemary, fresh
Parsley, Fresh chopped 5 g
Parsley, Fresh
Fennel seeds 2g
Fennel, bulb, raw
Maggi Oil free Italian dressing 100ml
Maggi Oil free Italian dressing
Salt, Maldon 10g
Salt
Parsley, Fresh chopped 15g
Parsley, Fresh
Thyme, Fresh finely chopped 5g
Thyme, Fresh
Lemon zest 5g
Lemon peel, raw
Lemon Juice, 15ml
Lemon Juice, Raw
Pepper, Black, ground 3g
Spices, Pepper, Black
Maggi Oil free Italian dressing 100ml
Maggi Oil free Italian dressing
Salt ,maldon 6g
Salt
Instructions
2 of 10
2'
Step 2
Check
Grind the garlic, rosemary, parsley and fennel seeds finely using a pestle and mortar. Transfer to a small bowl.
4 of 10
6'
Step 4
Check
Using a sharp knife make 10-12 incisions (approx. 0,5 cm deep) on the top of the pork loin.
5 of 10
3'
Step 5
Check
Rub the herb paste all over the roast and tie the roast with butcher’s twine if necessary.
7 of 10
35'
Step 7
Check
Roast for approx. 35-40 minutes or until a safe internal temperature is reached.
8 of 10
2'
Step 8
Check
Remove from the oven and allow to rest while preparing the gremolata.
9 of 10
2'
Step 9
Check
To prepare the gremolata place the herbs, lemon juice, lemon zest, pepper, no oil dressing, and salt in a bowl and whisk to combine.
10 of 10
2'
Step 10
Check
Once the pork is sufficiently rested, slice and top with gremolata before service.
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