John Myers
Crownroast of Iberian Loin with Herb Potatoes and Stir-fried Vegetables
The perfect crownroast of iberian loin with herb potatoes and stir-fried vegetables recipe with a picture and simple step-by-step instructions.
- 3,5 kg Iberico pork loin, parried, bones cleaned
- 8 Pc. Garlic cloves
- 8 Pc. Thyme and rosemary
- Salt and pepper from the mill
- 4 tbsp Olive oil
- 1,5 kg Potatoes triplets
- 1,5 kg Peppers yellow and red
- 2 Pc. Zucchini
- 4 Pc. Carrots
- Rinse the square, pat dry and shape into a wreath (bones facing outwards). Tie into shape with kitchen twine and place on a baking sheet. Preheat the oven to 180 ° C lower and upper heat. Peel 2 cloves of garlic and press into a bowl. Add the herbs, salt, pepper and mix with 2-3 tablespoons of oil. Brush the meat all around. Fry in the oven for about 5 hours. Pour in a little water as needed.
- Wash the potatoes thoroughly and pat dry. Peel the remaining garlic and mix with the potatoes with the remaining oil. Season with salt and pepper and spread around the meat for the last 40 minutes or so. Arrange the meat on a platter, put a few potatoes in the middle and serve the rest separately.
- Clean the bell peppers, zucchini and carrots and cut into large pieces. Preheat the oven to 180 ° C lower and upper heat. Bake the peppers and zucchini in the oven for 7 minutes. Bake the carrots in the oven for 12 minutes. Braise the vegetables in a pan with a little oil and season with salt and pepper
Facebook Comments