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Serves: 4

Michela Chiappa's Herb & Parmesan Crusted Pork Loin

  • Prep Time

    20 min.

  • Cooking Time

    1:15 h

  • Method

    Indirect

  • Prep Time

    20 min.

  • Cooking Time

    1:15 h

  • Method

    Indirect

Ingredients

Michela  Chiappa  Chicken And  Carrots 346X318
  • 2kg whole duck (with neck and giblets removed)
  • 2 bottles hoisin sauce
  • A good glug of rapeseed or olive oil
  • For the rub:
  • 2 tbsp sweet paprika
  • 1/2 tsp cayenne pepper
  • 2 tsp ground coriander
  • 2 tsp Chinese five spice powder
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 2 tsp sea salt
  • Black pepper to taste

Instructions

    In the kitchen:

  • 01 Add the breadcrumbs to a mixing bowl, followed by the oregano, lemon zest, fresh rosemary, grated parmesan, salt and pepper.
  • 02 Next, take your pork loin and rub it all over in runny honey. This will help your herbed breadcrumb mix sick to the meat.
  • 03 Apply the crumb mix to the pork and set aside.
  • 04 For the roast celery and fennel, wash the vegetables and slice lengthways or cut into chunky wedges.
  • 05 Place the vegetables in a large pan of gently simmering water, making sure both the celery and fennel are well submerged. Cook for 4-5 minutes.
  • 06 Once tender, drain and allow the vegetables to dry off for a few minutes.
  • 07 Place the cooked vegetables in a Weber Style Grill Pan. Drizzle with olive oil and a couple of generous handfuls of grated parmesan. Finish with salt and pepper to taste.
  • 08 Take the pork and place it centrally on top of the vegetables on the grill pan.
  • At the barbecue:

  • 01 Prepare the barbecue for medium to low indirect heat. If the barbecue is too hot, the crumb coating on the meat can burn, so it’s important to take care when getting your temperature right.
  • 02 Place the tray of fennel, celery and pork centrally on the barbecue and roast with the lid down for around 1 hour and 15 minutes.
  • 03 Using a digital probe, check whether the meat is cooked through. You should be looking for a core temperature of 72°C.
  • 04 Once you have removed the meat, allow it to rest for at least 15 minutes before carving. This will allow the meat to retain its juices for the most succulent results.
  • 05 Carve the pork loin into thin slices and serve with the roast fennel and celery.
Ingredients
Instructions

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