CookingBauer XcelRoasts

Chilli and fennel roast pork

CookingBauer XcelRoasts
Chilli and fennel roast pork


  1. Place the pork on a chopping board; pat the skin dry with kitchen paper. Rub the sea salt into the fat pushing into the score marks. Place the pork loin skin side up in a roasting tin and mist generously with cooking mist.
  2. Roast in the oven for 30 minutes at the same temperature. Then turn the oven down to 180°C/160 °C Fan/Gas Mark 4. Mix together the caraway seeds and chili flakes and scatter over the pork fat.
  3. Mist the fennel and baby potatoes with cooking mist and place around the pork in the roasting dish and roast for a further 20 minutes per 500g pork.
  4. Once cooked, wrap in foil and allow to rest for 10 minutes before carving. Spoon over the cooking juices and serve with the roasted fennel and baby potatoes.

Recipe from Lurpak® Cooking Mist

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Give your roast a tasty kick. Best served alongside baked apples and the usual roast dinner veg


1.5 pork loins with fat scored
1 tbsp. sea salt
Lurpak® Cooking Mist
1/2 tbsp. caraway seeds
1 tsp. chilli flakes
2 bulbs of fennel cut into quarters
500g baby potatoes


Time: 5 minutes
Serves: 6
Nutrition: 792 Cal, 87.9g Fat