Fennel Seed Crusted Pork Fillet with Chimichurri


When fresh bunches of herbs are abundant Chimichurri is a perfect way to use them in a herby sauce that tastes fantastic drizzled over meats or fish. This recipe is a little different to traditional Chimichurri as it uses mint and dill and preserved lemon rind. It can also be a very adaptable, swap out the dill and mint for coriander and you have a classic style Chimichurri, work with what’s in season and what’s in your fridge.



  • 500g Pork fillet

  • 2 tbsp fennel seeds

  • 1 tsp sea salt

  • 1 tsp sweet smoked paprika

For the Chimichurri

  • 2 tbsp oregano finally chopped

  • 3 tbsp mint finally chopped

  • 1 tbsp dill finally chopped

  • 2 garlic cloves crushed

  • 2 tsp preserved lemon rind finally chopped (optional)

  • ½ cup olive oil

  • ¼ cup sherry vinegar

  • Good pinch sea salt



  1. To make the herb chimichurri combine all of the ingredients into a jar or jug. Stir well to thoroughly mix all the ingredients and set aside while the pork is cooked.

  2. Pre-heat the oven to 180° and line a flat baking tray with baking paper.

  3. To make the fennel seed rub; combine the seeds and sea salt into a mortar and pestle. Pound the seeds until they back up and become a fine powder. Add the ground spice into a medium mixing bowl along with the sweet smoked paprika. Toss and mix together.

  4. Pat dry the pork fillet with paper towel. Add it to the rub mixing bowl, using your hands rub and coat all sides of the fillet so it’s thoroughly coated in the rub mixture.

  5. Heat up a large non-stick fry pan on medium/ high heat.  Add a drizzle of olive oil the pan and add the fillet, seer each side until lightly golden but not cooked thoroughly.

  6. Place the fillet on the baking tray and bake for 12-15 minutes. Take the tray out of the oven and place the fillet on a plate to rest for 10 minutes before slicing it up into 1cm wide slices.

  7. Serve with a good spoonful of the herb chimichurri drizzled over the top.


Serve: 2

Prep / cook time: 35 - 40 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.