Herbal Roast Pork for Cold Cuts

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 6 hrs 45 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg pork, (roast salmon)

For the marinade:

  • 250 ml olive oil
  • 1 sprig thyme, fresh
  • 2 sprigs rosemary, fresh
  • 2 bay leaves, fresh
  • 12 black peppercorns
  • 0.5 teaspoon ½ coriander
  • 5 grains allspice
  • 4 cloves garlic

For the meat: (after searing)

  • salt and pepper
  • herbs Provence
Herbal Roast Pork for Cold Cuts
Herbal Roast Pork for Cold Cuts

Instructions

  1. First prepare the marinade so that the olive oil absorbs the aroma. Prepare the marinade the day before, but let it steep for at least 5 hours.
  2. Pat the roast pork dry, remove the tendons and silver skin and place in the marinade. I like to take a zip lock bag from which I express the air. Put the bag in a bowl anyway, oil diffuses a little through the plastic (I also only learned in the CK, I always thought the bags were leaky) Let it soak in the marinade for 4 - 6 hours.
  3. Preheat a pan, add about 2 tablespoons of the marinade oil to fry. Then season the roast with salt and pepper and brown on all sides until crispy.
  4. In the meantime, preheat the oven to 110 ° C top and bottom heat and place a casserole dish in it.
  5. When the roast is browned all over, sprinkle about 2 teaspoons of Provence herbs on a board and toss the roast thoroughly in it.
  6. Place in the preheated oven for 55-60 minutes, then turn off the oven and! In the oven! Let cool down (takes at least 3 - 4 hours).
  7. It turns out to be tender and juicy cold cuts.
  8. Tip:
  9. If you want to eat the roast as a warm main course, let it roast in the oven for approx. 15 minutes longer.

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