4 – Hour Saddle Of Pork, Greek
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork from the back
- 4 tomato (s), dried
- 6 olives
- 2 tablespoon lemon juice
- 1 clove garlic
- 2 sprigs oregano
- 2 sprigs rosemary
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pierce the meat several times on all sides with a skewer and lard with pieces of oregano sprigs and rosemary needles. Then make a paste from the remaining herbs, the dried tomatoes, olives, garlic, lemon juice, a little olive oil, pepper and salt in a blender and add enough water to make the herbal cream thick. Briefly fry the meat in a pan with a little olive oil on all sides until it is tender brown, and then brush evenly with the herb cream. Keep unused herbal cream.
- Meanwhile preheat the oven to approx. 80 ° C and place the meat in an open ovenproof dish. Leave the meat in the oven for a total of 4 hours at 80 ° C, and brush with a little herbal cream every now and then.
- Take out after four hours, cut into even slices and z. Serve with fresh white bread, tzatziki and a Greek salad.
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