Rosemary & fennel roast pork with spinach & feta salad

Cooking Meat Rosemary & fennel roast pork with spinach & feta salad

Detailed step-by-step description of how to cook the dish "Rosemary & fennel roast pork with spinach & feta salad". Try it by all means

Lables: High protein Low carb Low sugar Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Finely chop or grind the garlic, rosemary and fennel seeds and 1 teaspoon sea salt to a paste using a mortar and pestle and rub evenly into pork. Place pork in a baking dish and cover with foil. Roast for 30 mins.
  2. Remove foil and reduce temperature to 180°C. Roast pork for a further 30 mins. Remove from oven, cover with foil and set aside for 10 mins before carving.
  3. Meanwhile, toss baby spinach and feta together and dress with lemon juice and olive oil. Season well with salt and pepper. Serve with sliced pork.

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3 cloves garlic, peeled
2 tbsp chopped fresh rosemary
1 tbsp fennel seeds
1.2 kg boneless roast pork loin, rind scored
80g baby spinach leaves
200g feta, crumbled
1/4 cup lemon juice
1 tbsp olive oil

Adv

Autors
Preparation time
10
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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