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Italian Roast Pork with a Fennel Herb and Orange Marinade

It is amazing – and always a sellout on my menu – free-range pork loin that has been marinated in a zesty handmade fennel, herb and orange paste – it comes out of the oven with a perfect crisp crackling. All you need to do is defrost, rub with some olive oil and salt and place in the oven. The hard work has been done. It is moist, full of flavour and with crunchy crackling. Perfect with Mustard Crema. Minimum 1.2kg. Serves 6 with accompaniments.

ContainsMilk

Min 1.3kg4 Serves

$60.00

Preparation and storage notes

Preheat oven to 220F. Place pork in oven in the cooking tray provided or transfer to own dish and cook for 30 minutes. Turn the temperature down to 160FF and cook for a further 50-60 minutes.

Ingredients

Pork Shoulder Roast, Cream (Milk), Olive oil, Garlic, Rosemary, Orange zest, Fennel seeds, Sage, Bay leaves, Pepper, Salt

CONTAINS: Milk.

Nutritional information

Serving 413gPer servePer 100g
Energy3953 kJ
945 Cal
957 kJ
229 Cal
Protein60 g14 g
Fat, total76 g18 g
Saturated31 g7 g
Carbohydrates5 g1 g
Sugars3 g1 g
Sodium348 mg84 mg
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