Arista Roast Pork - Fennel & Parsley

This is so easy & totally delicious!

5 garlic gloves
2 tbsp fennel seeds
3 tbsp chopped parsley
2 teaspoons sea salt
olive oil

Pork loin 2-3kg on the bone
(preferably rib end)






1. (5mins)

Finely cut & bash up the PARSLEY, FENNEL SEEDS, GARLIC and SEA SALT. Add just enough nice olive oil to make a paste & rub on any joint of pork.

Leave uncovered overnight in the fridge....

Next day cook pork as normal.

Serve with roasted spuds etc.

It's so damn good....

BIG FLAVOURS & ROUGH EDGES was the Eagle Pub's first book.
It's was reprinted in 2009 as

The Eagle Cookbook: Recipes from the Original Gastropub.