Liquorice roast pork with roasted sprouts

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pork

  • 1kg/2lb 4oz pork loin, skin scored
  • 1 tbsp salt
  • 1 heaped tsp liquorice root powder
  • 2 tbsp olive oil, plus extra for the sauce
  • 1 lemon, juice only

For the roasted sprouts

  • 400g/14oz sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1 garlic clove, peeled and smashed
  • ½ tbsp cumin seeds
  • 1 tbsp fennel seeds
  • salt and freshly ground black pepper

For the apple purée

  • 2 Bramley apples, cut into chunks
  • 2 tbsp olive oil
  • 25g/1oz unsalted butter
  • pinch salt
  • pinch sugar
  • salt and freshly ground black pepper

To serve

  • 1–2 tbsp pernod
  • 250ml/9fl oz chicken stock
  • 25g/1oz unsalted butter
  • 2 tbsp finely chopped fresh coriander
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