Recipes by Nick Nairn
Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Nick Nairn's Pork Loin Pittas with Fennel & Balsamic Marinade
You will need:
- 800g piece pork loin Buy Now
- pinch sea salt Buy Now
- 1 onion
- 2 tbsp fennel seeds
- 6 garlic cloves
- 2 tsp paprika (spicy picante if available)
- zest & juice of 1 lemon
- 80ml veg oil
- 50ml balsamic vinegar
- hummous for spreading
- 4 pitta breads
- 50g rocket leaves
- 2 beef tomatoes, sliced
- 1 tbsp olive oil
- If not using pork loin, you can also use pork loin steaks Buy Now
Heat the oven to 180C.
Score the fat in the pork loin, and remove skin if necessary. Season with salt.
Blend the onion, fennel seeds, garlic, paprika, lemon zest & juice, veg oil and balsamic to a thick marinade.
Set the pork in a dish and rub the marinade on and into the scored fat.
Cover and leave for at least 20 mins.
Roast uncovered for 1 hour.
Remove and rest for 5-10 mins.
Lightly dress the rocket and tomatoes with olive oil, salt and pepper.
Toast the pittas.
Cut open and spread with hummous.
Fill with slices of pork, tomatoes and some rocket.