3 tablespoons minced garlic
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 scotch fillet of pork (about 4lb.)
1 tablespoon olive oil
This recipe uses indirect cooking.
Preheat covered grill allowing 20 minutes for it to reach medium hot.
Mash the garlic, fennel seeds, salt and pepper together. Rub the mixture over the pork and place in a roasting pan. Drizzle with the oil and place in the center of the grill where it can cook indirectly.
Cook for 2 – 2 ½ hours.
Allow meat to rest for 15 – 30 minutes before carving.
David B. February 9th, 2010
Posted In: Meat Poultry & Fish
4.7