Summary

Ingredients

• 1.6 kg roast pork from the back
• 0.5 ½ bunch rosemary, thyme
• 1 bunch parsley
• 1 lemon (s), untreated, zest
• 50 g breadcrumbs
• 50 g parmesan, freshly rated
• 50 g butter
• 1 egg (s)
• salt and pepper

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Instructions

1. Wash the meat, pat dry and use a knife to pierce an opening approx. 5 cm lengthways. Also preheat the oven to 175 degrees. Wash and pat dry the herbs and then finely chop (a dried herb mixture can also be used). Mix together lemon zest, herbs, breadcrumbs, parmesan, butter, egg, salt and pepper (well suited for this: mortar). Now put the herb paste into the roasting opening, ideally with a piping bag or by hand.
2. Now season the outside with salt and pepper and fry well. Then in the preheated oven for about 60 to 70 minutes. Pour a little water over and over again to create a nice sauce. Thicken these with sauce thickener.
3. Rosemary potatoes or dumplings go well with this.