Pork loin joint....

[storminabuttercup]

got one defrosting for tomorrow...inspire me....

Roast, rubbed with crushed fennel seeds, sea salt and crushed chillis.
Serve with roast pots and a big green salad.
Use meat juices as a salad dressing.

Roasted

• with an orange marmalade glaze
• marinaded in olive oil, balsamic vinegar, crushed garlic and loads of herbs (eg. thyme, rosemary, sage, fennel seeds etc)
• marinated in rice wine, dark and light soy sauce, crushed garlic, honey, hoisin sauce and 5 spice powder (this is a char siu glaze so put into the oven with all the marinade as well, and baste with honey)
• same as the char siu marinade above but omit last 3 ingredients (honey, hoisin and 5 spice) - add vinegar, chili flakes, ginger and sesame oil instead (this is korean-style)

If you roast it with just oil/vinegar/garlic/herbs, could serve with:

• a sharp dijon mustard/white wine/cream/pan dripping sauce
• a fruit compote of some kind - apple is obvious but could try peach, nectarine, apricots, even plum or mango

Love Netto's idea of using meat juices as a dressing for a green salad. I would usually do a very sharp vinaigrette with minced shallots, sherry vinegar and mustard to cut through the fattiness of the meat.

I've got it marinating now in olive oil, balsamic, dried thyme and sage and loads of garlic as i had those ingredients in, will be trying the fennel seed and chilli one when i get some fennel seeds. i will roast it and serve with the veggies i got from the market this morning and some jersey royals

Wrapping it in proscuitto or bacon before roasting will make it even more moist come the eating!

I usually slice longways but not right to each end & stuff with stuffing. Then wrap as above.