Choose section to search
Type to search
Recipe Book
Recipe Category / Meats

Aromatic crusted pork roast

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Aromatic crusted pork roast


                                                                                                                                               Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • We need pork in bone, but remove the backbone to make serving easier. Tie with kitchen twine to hold together.
  • Beat the fennel, onions and garlic in a food processor until they turn into a paste. Add the thyme, rosemary, sage, oregano, fennel seeds and pepper. Process until they are combined and come together nicely into a paste.
  • With a small, sharp knife, make shallow openings in the shape of a cross in the pork fat. Season generously with salt and pepper.
  • Rub the paste over the meat. It should be about 6 cm thick.
  • Cover and refrigerate for at least 1 hour and up to 8 hours.
  • Preheat oven to 180* C (350*F) Fan. Remove the meat about 20 minutes before cooking and allow it to reach room temperature. Transfer to a baking pan. Bake for about 1 hour and 15 minutes until the temperature at the thickest part of the meat reads 65* C (149*F) on the thermometer.
  • Remove roast from oven. Cover loosely in aluminum foil. Allow it to rest for 15-20 minutes before removing the twine and slicing.
  • Serve with compote. (See below).

For the compote

  • Peel and remove the seeds from the apples and the quince. Cut into pieces about 3-5 cm thick.
  • Melt the butter in a 25 cm pan over low heat. Sprinkle the sugar over the melted butter. Increase the heat to medium, Cook and stir for about 3 minutes until the sugar melts and caramelizes.
  • Add the quince and apple pieces in batches. Cook until the fruit they brown just a little and the apples soften, about 10-12 minutes. The quince will continue to hold its shape. Add the apple cider and the lemon juice. Cook for about 2 minutes, until the liquid reduces a bit but doesn’t evaporate completely.
  • Sprinkle with the ginger and salt. Serve warm.
Rate this recipe You need to login
Stars 5
Stars 4
Stars 3
Stars 2
Stars 1


Nutrition information per portion

Calories (kcal)
32 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
53 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
75 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
5 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
13 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
119 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
22 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
32 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

comments powered by Disqus