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- Recipes
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- Meat and poultry
- Pork
- Roast pork
A simple, yet delectable pork roast. Serve as an alternative to the traditional Sunday roast.
49 people made this
IngredientsServes: 4
- 1 tablespoon dill seeds
- 1 tablespoon fennel seeds
- 1 teaspoon dried oregano
- 1 teaspoon lemon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic granules
- 1.8kg boneless pork roast
MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min
- Preheat oven to 170 C / Gas 3.
- In a small bowl, combine the dill seeds, fennel seeds, oregano, lemon pepper, onion powder and garlic granules. Mix well and apply to the roast. Place roast in a 25x38cm or similar sized roasting tin.
- Bake at 170 C / Gas 3 for 1 to 1 1/2 hours or until internal pork temperature reaches 70 degrees C.
Ingredients
If your local supermarket doesn't stock dill seeds, fennel seeds, lemon pepper and onion powder, you can find them online.
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Reviews & ratingsAverage global rating:(56)
Reviews in English (42)
by AMEDIXWIFE
This is one of the best Porketta recipes to date! Easy to make! Toss it in the slow cooker with potatoes and carrots and you'll have a dinner everyone will enjoy!-15 Feb 2003
by Salina
The first time I made this recipe, I would have given it 3 stars. The flavor did not infuse the meat as I would have liked.I made it again with a few modifications and it was WONDERFUL!First, I salted the roast before applying the rub. Second, I ground the fennel and dill. Third, I added 1 tsp. of paprika because all the pre-made porketta roasts in the meat section have it. Also, I put it in the slow cooker for 10 hours on low, turning once half-way through. Before serving I cut the meat and let it soak in the juices for about 5 minutes. MMMM. I think the leftovers will be shredded and used in sandwiches.-29 Oct 2008
by ChristineM
Yum! Thanks for the recipe - My sister's in-laws are Italian and this is their traditional Christmas Day dinner, but they usually order the seasoned roast from a local deli. They use rosemary instead of the dill, though. We always roast potatoes in the pan so they get all crisp and seasoned by the spices and drippings - Delicious!-29 Nov 2006
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