Rosemary & fennel roast pork with spinach & feta salad

Rosemary & fennel roast pork with spinach & feta salad

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The ingredient of Rosemary & fennel roast pork with spinach & feta salad

  1. 3 cloves garlic, peeled
  2. 2 tablespoons chopped fresh rosemary
  3. 1 tablespoon fennel seeds
  4. 1.2 kg boneless roast pork loin, rind scored
  5. 80g baby spinach leaves
  6. 200g feta, crumbled
  7. 1/4 cup (60ml) lemon juice
  8. 1 tablespoon olive oil

The instruction how to make Rosemary & fennel roast pork with spinach & feta salad

  1. Preheat oven to 200u00b0C. 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 180u00b0C. 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.

Nutritions of Rosemary & fennel roast pork with spinach & feta salad

fatContent: 672.546 calories
saturatedFatContent: 42 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 2 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 71 grams protein
sodiumContent: 204 milligrams cholesterol

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