Herby roast pork for cold cuts

Ingredients for 1 servings:

• 1 kg pork (roast salmon)
• 250 ml olive oil
• 1 sprig(s) thyme, fresh
• 2 sprigs rosemary, fresh
• 2 bay leaves, fresh
• 12 black peppercorns
• ½ tsp coriander
• 5 grains of allspice
• 4 cloves garlic
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

with low temperature

First make the marinade so that the olive oil absorbs the flavor. You can prepare the marinade the day before, but let it sit for at least 5 hours. Pat the pork roast dry, remove any tendons and silver skin, and place it in the marinade. I like to use a ziplock bag and squeeze out any air. Place the bag in a bowl anyway; some of the oil will diffuse through the plastic (I only learned this in college; I always thought the bags leaked). Let it sit in the marinade for 4-6 hours. Preheat a pan and add about 2 tablespoons of the marinade oil to sear. Then season the roast with salt and pepper and sear on all sides until crispy and brown. In the meantime, preheat the oven to 110°C (top and bottom heat) and place a baking dish in the pan. When the roast is browned all over, scatter about 2 teaspoons of Provençal herbs on a board and roll the roast thoroughly in it. Place in the preheated oven for 55-60 minutes, then turn off the oven and let it cool in the oven (at least 3-4 hours). This will result in a tender and juicy cold cut. Tip: If you want to serve the roast as a warm main course, let it roast in the oven for about 15 minutes longer.