Recipes Rosemary & fennel roast pork with spinach & feta salad

Recipes Rosemary & fennel roast pork with spinach & feta salad

Recipes Rosemary & fennel roast pork with spinach & feta salad

Recipes Rosemary & fennel roast pork with spinach & feta salad Rosemary & fennel roast pork with spinach & feta salad

Ingredients

  • 3 or more cloves garlic herb, peeled
  • two tablespoons chopped fresh rosemary
  • 1 tea spoon fennel seed products
  • 1. two kg boneless roast pig loin, rind scored
  • 80g baby spinach leaves
  • 200g feta, crumbled
  • 1/4 glass (60ml) orange juice
  • one tablespoon olive oil

Technique

  • Step 1 Preset the oven in order to 200�C. Finely chop or even grind the particular garlic, rosemary and fennel seeds plus 1 teaspoon sea sodium to the paste using a mortar and pestle and rub evenly straight into pork. Location pork in the baking plate and include with foil. Roast intended for 30 minutes.
  • Step 2

    Remove foil and minimize temperatures to 180�C. Beef roasts pork for the further 30 mins. Remove through oven, include with foil and fixed aside intended for 10 mins before making.

  • Step 3

    Meanwhile, throw baby spinach and feta jointly plus dress with lemon juice plus olive oil. Season well with sodium plus pepper. Serve with sliced pig.