Cumin, coriander and fennel pork roast with baked apples

Indulge in a real taste of autumn with this cumin, coriander and fennel pork recipe. Roasted with apples, this dish is delicious served with braised red cabbage

  • 45 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine issue 82.
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  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • juice of 1 lemon
  • 2 tablespoon olive oil
  • 1.5 kilogram piece of boned pork, skin scored
  • 1 cup water
  • 1 tablespoon flakey sea salt
  • 6 small apples, cores removed, stem intact if possible


  • 1
    Lightly roast and roughly crush the seeds, then combine with the lemon juice and oil in a large non-reactive dish.
  • 2
    Add the pork and marinate, refrigerated, for an hour. Turn once.
  • 3
    Preheat the oven to 200ºC. Place the pork and the marinade in a medium-sized baking dish. Dry the skin of the pork using a paper towel and sprinkle over the salt, massaging it in with your hands.
  • 4
    Pour the water around the pork, place in the oven, and bake for 20 minutes. Lower the heat to 170ºC and cook for a further 35 minutes.
  • 5
    Add the apples to the pan with the pork and continue to cook for a further 35-45 minutes until the pork is cooked to your liking (do not overcook as it will become dry).
  • 6
    Remove the apples from the pan and place the pork under a hot grill, cooking until the crackling is crisp. Cover the pork loosely and allow to rest for 15 minutes before carving. Serve with the apple and braised red cabbage.


PER SERVE: Energy: 609 kcal, 2551 kj Protein: 48g Fat: 40g Saturated fat: 14g Cholesterol: 155mg Carbohydrate: 14g Fibre: 3g Sodium: 1679mg