Summary

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

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Instructions

1. Prepare a marinade the day before and let it steep for at least 5 hours.
2. Pat the pork dry, remove any tendons and silver skin, and place in a zip-lock bag. Add the marinade to the bag, press out air, place the bag in a bowl, and refrigerate for 4-6 hours.
3. Heat a pan over medium-high heat and add about 2 tablespoons of the marinade oil. Season the pork with salt and pepper, then brown on all sides for 2-3 minutes per side.
4. Preheat the oven to 110°C (230°F) with top and bottom heat. Place a casserole dish inside to preheat.
5. Sprinkle about 2 teaspoons of Provence herbs on a board and roll the browned pork thoroughly in the herbs to coat all sides.
6. Place the pork in the preheated casserole dish and roast in the oven for 55-60 minutes. Turn off the oven and allow the pork to cool inside for at least 3-4 hours until it reaches an internal temperature of 63°C (145°F).
7. Remove from the oven and slice to serve as cold cuts.
8. Optional: For a warm main course instead of cold cuts, roast for approximately 15 additional minutes before turning off the oven to cool.