John Myers
Ingredients for 6 servings:
- 1.6 kg roast pork loin
- ½ bunch rosemary, thyme
- 1 bunch of parsley
- 1 lemon(s), untreated, zest
- 50 g breadcrumbs
- 50 g Parmesan, freshly grated
- 50 g butter
- 1 egg(s)
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Wash the meat, pat dry, and pierce lengthwise with a knife, making a 5 cm wide opening. Preheat the oven to 175 degrees Celsius. Wash and pat dry the herbs, then finely chop them (a dried herb mix can also be used). Mix the lemon zest, herbs, breadcrumbs, Parmesan cheese, butter, egg, salt, and pepper (a mortar and pestle works well for this). Now pour the herb paste into the roasting opening, ideally using a piping bag or by hand. Season the outside of the roast with salt and pepper and sear well. Then place in the preheated oven for about 60 to 70 minutes. Add a little water every now and then to create a nice gravy. Thicken this with a gravy thickener. This goes well with rosemary potatoes or dumplings.
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