Fennel-Crusted Pork Loin with Rough Caponata
Forget well-done pork, that’s just going to rob you of the juiciness, succulence and tenderness that pork can offer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fast-ed.com.au.
Cooking tools:
- Grill
- Tongs
- Saute pan
- Stove
- Mortar and pestle
- Chef's knife
- Cutting board
- Carving knife
- Wooden spoon
- Measuring spoon
- Measuring cup
- Pastry brush
- Plate
Ingredients
- 4 x 200g pork loins
- sea salt flakes and freshly-ground black pepper
- 2 tsp fennel seeds, cracked
- ¼ cup extra virgin olive oil
- 2 red onions, diced
- 2 sticks celery, sliced
- 4 capsicums, diced
- 4 bay leaves
- 4 cloves garlic, sliced
- 2 tsp capers
- 2 cups baby tomatoes
- ½ bunch parsley, chopped
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