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Fennel-Rubbed Pork Roast

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic fennel-rubbed pork roast is a sophisticated yet simple choice for a healthy Sunday lunch or a midweek feast. By using a lean top sirloin cut and a vibrant crust of crushed fennel and anise seeds, the meat is infused with a fragrant, slightly sweet liquorice flavour that perfectly complements the savoury pork without the need for sugary glazes or heavy sauces.

As a diabetes-friendly main course, this recipe prioritises high-quality protein and bold spices over carbohydrates. The addition of crushed red pepper flakes provides a subtle warmth that elevates the dish further. Serve your roasted pork sliced thinly alongside a generous helping of steamed seasonal greens or a crisp garden salad for a balanced, nutritious meal that feels truly indulgent.

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Ingredients for Fennel-Rubbed Pork Roast

  • 1.4kg pork top sirloin roast, tied

  • 1 tablespoon olive oil

  • Kosher salt, freshly ground pepper

  • 2 tablespoons fennel seeds, crushed

  • 1 tablespoon anise seeds, crushed

  • 1 teaspoon crushed red pepper flakes

How to make Fennel-Rubbed Pork Roast

Preheat oven to 204°C. Rub pork with oil; season generously with salt and pepper and rub with fennel seeds, anise seeds, and red pepper flakes, pressing to adhere.

Place pork roast, fat side up, on a rimmed baking sheet and roast until deeply browned and an instant-read thermometer inserted into the centre registers 57°C, 60–70 minutes.

Transfer to a cutting board; let pork rest at least 10 minutes before slicing.

DO AHEAD: Pork can be seasoned 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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