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Grid Iron Meat

Pork Loin Roast with Fennel & Buttered Cabbage

A fragrant pork loin roast infused with fennel seed, garlic, and sage, served alongside buttery Savoy cabbage and crushed butterbeans with lemon zest. A comforting and elegant dish that balances rich pork flavours with freshness and fibre.

INGREDIENTS
  • 1kg boneless pork loin
  • 2 tsp fennel seeds, lightly crushed
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • Freshly ground black pepper

For the Buttered Cabbage:

  • ½ head Savoy cabbage, shredded
  • 25g butter
  • Salt and pepper to taste

Crushed Butterbeans:

  • 1 tin butterbeans (400g), drained and rinsed
  • 1 tbsp olive oil
  • Zest of ½ lemon
  • 1 tbsp chopped parsley
  • Salt and pepper
METHOD

  1. Preheat oven to 190°C fan (210°C conventional).
  2. Mix the fennel seeds, garlic, sage, olive oil, salt, and pepper into a paste. Rub over the pork loin.
  3. Place the pork in a roasting tin and roast for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 68–70°C. Rest for 10–15 minutes before carving.
  4. For the buttered cabbage, melt the butter in a large pan. Add the shredded cabbage, a splash of water, and a pinch of salt. Cook gently for 5–6 minutes until tender but still bright.
  5. For the crushed butterbeans, warm them in a small pan with olive oil, lemon zest, parsley, salt, and pepper. Lightly crush with a fork for a rustic texture.
  6. Serve thick slices of pork with a spoonful of buttered cabbage and crushed butterbeans.

Multi-Cooker Option

Ninja Foodi / Air Fryer (Bake/Roast Mode):
Roast at 180°C for 50–55 minutes, turning halfway if needed. Allow to rest covered for 10 minutes. Internal temperature target: 68–70°C.

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British rare breed pork loin roast joint

Rare Breed Pork Loin Roast

A tender roasting joint from British rare-breed pork, with fine-grained texture, developed flavour and the natural fat that gives traditional pork its character.

Ideal for Sunday lunch, family roasts and cold pork sandwiches the next day. Choose from three joint sizes to suit the number you are feeding.

Available sizes: 1–1.5kg, 2–2.5kg or 3–3.5kg.

Price range: £21.88 through £56.88

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Sides:

  • Roasted carrots with honey and thyme.
  • Creamed leeks with mustard.
  • Roasted fennel wedges.
  • Braised lentils with pancetta.
  • Steamed kale with lemon butter.

Matches:
Fennel, garlic, sage, apple, lemon, mustard, white beans, cabbage, thyme.

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Hot Tips

  • Crush the fennel seeds fresh to release their aromatic oils.
  • Resting is essential for juicy slices — tent with foil and leave for at least 10 minutes.
  • Save leftover pork for cold salads or sandwiches with mustard dressing.

Pairings

Red Wine:
A light Pinot Noir or Italian Barbera — bright acidity cuts through the fat.

White Wine:
Chenin Blanc or dry Riesling complements the fennel and lemon.

Beer & Cider:
Dry apple cider or golden ale pairs beautifully with roast pork.

Non-Alcoholic:
Sparkling apple juice with a sprig of rosemary, or ginger kombucha for a spicy lift.

 

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