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Fennel & Citrus Pork Loin

Fennel & Citrus Pork Loin

Perfect Spanish dish to enjoy the Sunday with the Roast dinner.
Serves: 6 - 8 | Prep Time: 10 minutes | Cooking Time: 1 hour 20 minutes
Difficulty: 3/10


    • 3 Garlic cloves, crushed.
    • 1 tablespoon fennel seeds.
    • Finely grated rind of 1 lemon.
    • Finely grated rind of 1/2 orange.
    • 1,5kg Loin pork (or Pork belly), Skin Scored.
    • Salt and Pepper.
    • Mojo Red Pepper, to serve.


    Mix together the garlic, fennel seeds and lemon and orange rind in a bowl to make a paste. Rub all over the pork, pressing it into the cuts in the skin. Season well.

    Place the meat in a roasting tin. Roast in a preheated oven, 220ºC (425ºF), Gas Mark 7, for 20 minutes.

    Reduce the oven temperature to 180ºC (350ºF), Gas Mark 4, and cook for a further 1 hour until the meat is crisp and cooked through.

    Cut the meat into small bite-sized pieces and serve  with Mojo Red Pepper.


    Que lo disfrutes!!



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