Sunday, June 25, 2006

Weekend Herb Blogging - Fennel, Chilli & Rosemary roast pork

I thought I would cook up a Sunday roast using some fresh rosemary from my herb shelf & finally participate in weekend herb blogging # 38 which Virginie from Absolutely Green is recapping this week. I absolutely love rosemary, it is one of my favourite herbs & it's so easy to grow that I have it handy all year round. I love it with roasts - lamb, pork & it gives the roast veggies an extra lift in flavour too, in pasta sauces, with fish, all in all a very versatile & flavoursome herb.

This recipe comes from a recent food magazine, I can’t remember which one as I rip them out for later use, sorry. I also served this with some roast potato, pumpkin & parsnip. Well the pork was scrumptious, I love fennel & the flavour of the fennel salt was really strong but not overpowering, so good that I would make the salt again & even just use as a rub on pork chops, really good.

Fennel, Chilli & Rosemary Roast Pork

1kg pork rack (8 cutlets)
Olive oil for rubbing
Sea salt for rubbing
3 teaspoons fennel seeds
3 dried chillies
3 teaspoons sea salt, extra
2 tablespoons rosemary leaves
3 brown pears, halved

Preheat the oven to 220c. Pat the pork rack dry with absorbent towels. Use the point of a small, sharp knife to score the skin into thin strips & rub with oil & salt. Place the fennel, chillies, salt & rosemary in a small frying pan over medium heat. Cook for 1 - 2 minutes or until aromatic. Place in the bowl of a small food processor & process until combined. Rub the fennel salt over the pork rack & cut into four double cutlets. Place the cutlets on a wire rack in a metal baking dish & roast for 25 minutes. Reduce the heat to 200c. Add the pears to the bottom of the baking dish & cook for a further 10-12 minutes or until the pork skin is crispy and cooked to your liking and the pears are tender. Serves 4.


Virginie said...

I love fennel and rosemary too, even in a simple herb-tea. Thank you for your contribution.

jules said...

I'm with you on the rosemary thing...I hardly ever cook pork but really love it...thanks for the inspiration

Marilyn said...

I'm envious of your little herb garden. If I can ever get my act together, it's one project I would like to take on this summer!

Reb said...

yummo - looks delish!

Ellie said...

I adore chilli and it makes a daily appearance in my kitchen, but had never thought to add it to a roast! And I adore the idea of roast pears for sweetness in place of apples!

Kalyn said...

I think this sounds heavenly. I agree, pork and rosemary are made for each other. And welcome to WHB!

Belinda said...

Roast pears - what a great idea!

Joe said...

Great combination of flavors! I love the sound of baked pears

Ivonne said...

Well done, Ange!

That looks mouth-watering!