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IMG_20170807_175839A perfect party dish. The pork is started off on the BBQ and then finished off in the oven while you serve cocktails and eat your starters. No last minute fussing and the flavour is absolutely amazing, the meat moist, succulent and juicy and the edges crispy…..

Serves 10 to 12


  • 2 tablespoons fennel seeds
  • 2-3 dried red chillies or 1 teaspoon dried flakes
  • 2 teaspoons herbes de Provence
  • 2 kg / 4.5 lb pork loin ( loin of pork, off the bone with the skin removed) / (roti de porc dans la longe, désossée, en 1 seule morceau))
  • olive oil
  • salt and freshly ground black pepper
  • 10 tablespoons red wine or sherry vinegar
  • 6 sprigs fresh rosemary


Put your loin of pork on to a chopping board and score the fat in a criss-cross pattern
Massage the meat all over with a little olive oil
Using a mortar and pestle, smash up the fennel seeds with the chillies and the herbes de Provence (use more or less chilli depending on taste)
Rub the spices all over the pork
Place on a baking sheet or large ovenproof dish and let it come to room temperature – so that it can absorb the flavours
Preheat the oven to 200ºC/400ºF
Season the meat quite generously with salt and pepper and place it fat-side down on the grill
This will make the barbecue flame a bit so you’ll probably need to turn it over quickly on to the meat side
Grill the meat for 10 to 15 minutes, depending on how hot your barbecue is, and remember to keep turning it so it gets those lovely charred grill marks all over
Return the pork to the tray or dish you marinaded it in and place in the oven
After 30 minutes add the vinegar and rosemary, carefully move the meat around and baste it, and put it back into the oven for another 20 minutes
Internal temperature should be 62C / 145F
Remove it from the oven, leave it to rest for 10 minutes, then slice the meat up