Roast Leg of Pork with Fresh Herbs and Fennel Seeds

Name: Roast Leg of Pork with Fresh Herbs and Fennel Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons kosher salt; 2 tablespoons fennel seeds; 2 tablespoons chopped basil; 2 tablespoons chopped thyme; 2 tablespoons chopped garlic; 2 tablespoons coarsely ground pepper; 1 tablespoon chopped sage; 1 tablespoon chopped rosemary; 2 teaspoons ground coriander; One 18- to 20-pound whole leg of pork with skin, partially boned, fat trimmed to 1/3 inch

Servings: persons

1
In a mini food processor, combine the salt, fennel seeds, basil, thyme, garlic, pepper, sage, rosemary and coriander.
2
Process to a paste.
3
Spread one third of the herb paste in the pocket where the hip and leg bones were.
4
Using cotton twine, tie the roast in 5 places to give it a neat shape.
5
With a sharp knife, make 3 dozen slits through the skin and fat all over the top of the roast.
6
Rub the remaining herb paste all over the surface of the roast and into the slits.
7
Refrigerate the roast overnight.
8
Remove the meat from the refrigerator 2 hours before roasting.
9
Preheat the oven to 450.
10
Put the meat on a rack set in a large roasting pan and roast in the lower third of the oven for 20 minutes.
11
Turn the pan around.
12
Reduce the oven temperature to 325 and roast the meat for 3 1/2 hours longer, turning the pan again after 1 1/2 hours.
13
Turn the pan one last time and roast the meat for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part registers 145.
14
If the skin isn't crisp, turn the heat up to 400 for the last 15 minutes.
15
Remove from the oven, cover loosely with foil and let rest for 30 to 45 minutes; the final temperature will be 150 to 155.
16
Carve the roast and serve with the degreased pan juices.

kcal

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons kosher salt, 2 tablespoons fennel seeds, 2 tablespoons chopped basil, 2 tablespoons chopped thyme, and more.

Yes, Roast Leg of Pork with Fresh Herbs and Fennel Seeds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!