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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- In the meantime, preheat the oven to 110 ° C top and bottom heat and place a casserole dish in it.
- When the roast is browned all over, sprinkle about 2 teaspoons of Provence herbs on a board and toss the roast thoroughly in it.
- 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).
- It turns out to be tender and juicy cold cuts.
- Tip:
- 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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