Spiced pork with summer salsa

Spiced pork with summer salsa


Sweet fruits balance out the intensity of fennel and coriander seeds in this pork dish.

The ingredient of Spiced pork with summer salsa

  1. 2kg rolled pork loin
  2. 1 tablespoon olive oil
  3. 1 teaspoon fennel seeds
  4. 1 teaspoon coriander seeds
  5. 1 teaspoon sea salt
  6. 1 tablespoon olive oil
  7. 1 red onion, chopped
  8. 1 (150g) golden delicious apple, cored, chopped
  9. 2 (340g) nectarines, halved, stones removed, chopped
  10. 1/2 teaspoon ground cinnamon
  11. 1 tablespoon lime juice

The instruction how to make Spiced pork with summer salsa

  1. str_replace('ufeff','',Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals.)
  2. str_replace('ufeff','',Using the back of a knife or mortar and pestle, lightly crush fennel seeds, coriander seeds and salt. Drizzle pork with oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan. Pour 2 cups cold water into base of pan.)
  3. str_replace('ufeff','',Roast for 20 minutes. Reduce heat to 180°C. Cook for a further 1 hour and 45 minutes or until juices run clear when a skewer is inserted into pork. Cover loosely with foil. Allow to rest for 20 minutes.)
  4. str_replace('ufeff','',Make summer salsa: Meanwhile, heat oil in a large, non-stick frying pan. Add onion and apple. Cook over medium heat for 5 minutes or until softened. Add 1/2 cup of cold water. Simmer for 5 to 8 minutes or until liquid has reduced by half. Add nectarines and cinnamon. Cook, stirring occasionally, for 3 to 5 minutes or until nectarine is heated through. Remove from heat. Stir in lime juice. Remove to a bowl.)
  5. str_replace('ufeff','',Slice pork. Serve with salsa.)

Nutritions of Spiced pork with summer salsa

fatContent: 336.034 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 54 grams protein
sodiumContent: 152 milligrams cholesterol


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