Summary

Ingredients

• 5 clove (s) garlic
• 125 ml olive oil
• 1 tablespoon lemon juice
• 1 teaspoon mustard, medium hot
• 5 teaspoon herbs Provence (frozen)
• 2 kg roast pork boneless and rind
• 2 kg potato (s)
• 300 g onion (s)
• 500 g cherry tomato (s)
• salt and pepper

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Instructions

1. Peel and squeeze the garlic. Mix the olive oil with lemon juice, mustard, herbs, salt, pepper and garlic.
2. Rinse the meat with cold water, pat dry, place in a bowl and brush with half of the marinade. Let it steep in the refrigerator for at least 3 hours (or overnight).
3. Preheat the oven to 200 ° C
4. Place the roast on the drip pan and cook for a total of 2 hours and 15 minutes. Brush with a little marinade in between.
5. In the meantime, peel and quarter the potatoes. Peel the onions and divide them into wedges. After roasting for 45 minutes, add the potatoes and onions to the dripping pan, season with salt and pepper. Brush with the rest of the marinade. Turn vegetables occasionally.
6. Halve the tomatoes and add to the roast for the last 15 minutes.
7. Let the roast rest briefly, cut into slices and serve with the vegetables and fresh green salad.