I was looking at the Jamie Oliver website http://www.jamieoliver.com/recipes/pork-recipes/posh-roast-pork-party-kebabs and got this idea of rubbing a rolled pork roast with fennel seed, garlic and rosemary.
I’ve done the garlic and rosemary before but the fennel seed was brilliant! The house was perfumed with a heady aroma of herbs. Meat!
He served his pork on pita bread, accompanied with a chilli yogurt sauce that while not eye-popping spicy, can still issue a wake up call to Sunday loungers.
I didn’t have pita bread, so I decided to go with slices of toasted multi-grained country loaf. Fabulous!
The pictures look great, particularly the top one of the meat and herbs. You hit the daylight reading on the button and the drop focus is top.
Thanks. I like the roast photo also. Can you see the tiny wisps of steam? 🙂
Just outstanding! The photos, the recipe, everything is stunning!!! Bravo!
Thank you Ambrosiana. Jamie Oliver is so talented.
That looks really really really good! I bet the texture of the crisp herbs and fennel against the succulence of the pork is amazing.
You said it Dave!
Simply gorgeous. Pork hasn’t gone on sale in far too long. I know this because I keep seeing wonderful recipes like this and remembering I don’t have a tenderloin.
Abslutely gorgeous! I can’t wait for pork to go back on sale! This goes on my todo list!
Great photos…the roast looks so moist. I love fennel, especially with pork. The seeds had to have made such a crispy crust. A delicious looking sandwich.
Thank you Karen. Yes, the crust was very crispy. We loved it!
Gorgeous dish! When I saw your photo on FoodPorn this morning the first thing out of my mouth was “beautiful!” and thought to myself that I can’t wait to make this dish. And then I just noticed that you added my website Feral Kitchen to your blogroll. I am truly honored. Thank you! – Tessa
Hi Tessa. Thank you. And I love Feral Kitchen!
I love how you made it open face. Looks delicious!!
Thank you Kay. I love how they featured it on Food Porn Daily 🙂 🙂
Pingback: Seven Link Challenge: Thanks Roger | Cooking in Sens
We really like this pork roast recipe that you shared. As part of our ‘Spices Unearthed’ series, we decided to highlight your recipe in our Fennel Seeds article as a recommended dish for our readers to try. Fennel seeds is absolute brilliant with pork. Well done!
Thank you.
Pingback: Australian Lamb | Cooking in Sens