4 – Hours Pork Loin, Greek

Ingredients for 4 servings:

• 1 kg roast pork loin
• 4 tomatoes, dried
• 6 olives
• 2 tbsp lemon juice
• 1 garlic clove(s)
• 2 sprigs of oregano
• 2 sprigs rosemary
• olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 40 minutes

Low-temperature method

Pierce the meat several times on all sides with a skewer and stud it with pieces of the oregano sprigs and rosemary needles. Then, in a blender, make a paste with the remaining herbs, sun-dried tomatoes, olives, garlic, lemon juice, a little olive oil, pepper, and salt, and add enough water to make the herb cream smooth. Briefly sear the meat in a pan with a little olive oil on all sides until lightly browned, then evenly coat it with the herb cream. Reserve any unused herb cream. In the meantime, preheat the oven to approximately 80°C and place the meat in an open ovenproof dish in the oven. Leave the meat in the oven at 80°C for a total of approximately 4 hours, brushing it with a little herb cream every now and then. After four hours, remove the meat, cut into even slices, and serve with something like fresh white bread, tzatziki, and a Greek salad.