Summary

Ingredients

• 1 kg roast pork, boneless and rind
• 1 lemon (s), untreated
• 4 cloves garlic
• 2 teaspoons fennel seeds
• 6 sprigs rosemary
• salt and pepper
• olive oil
• nutmeg
• 250 ml white wine

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Instructions

1. Wash the lemon and remove the peel with a zest cutter or a vegetable peeler, making sure that you really only remove the peel and not the white underneath. Now finely chop the lemon zest with the garlic, fennel seeds and rosemary. Mix everything with pepper, salt, freshly grated nutmeg and olive oil to form a kind of paste.
2. Rinse the roast pork briefly and pat dry, then rub the spice paste in and cover it well, leave it to stand in the refrigerator, preferably overnight. Before you put the roast in the oven, you have to sear it on all sides in a saucepan so that the roast later has a nice color. Put the prepared roast in a soaked Roman pot, put the lid on it and put it in the oven for 2 hours at 180 ° C. Halfway through the cooking time, turn the roast over and pour the white wine over it every now and then.
3. Rosemary potatoes and a ratatouille go well with it.