Italian roast pork Arista alla Fiorentina style

Ingredients for 4 servings:

• 1 kg boneless roast pork
• 1 organic lemon(s)
• 3 rosemary sprigs, alternatively 2 tsp dried
• 3 sprigs of oregano, alternatively 2 tsp dried
• 3 garlic cloves
• 2 tsp fennel seeds, dried
• 2 carnations
• 3 tbsp olive oil
• some salt, coarse
• some pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 5 hours 45 minutes

First, wash the meat and then pat it dry. Pierce the meat all over about 20 times with a paring knife or a paring knife, about 5 cm deep each time. Wash the lemon and zest. Chop the rosemary needles. Peel and chop the garlic. Finely crush the fennel seeds, oregano, cloves, salt, and pepper in a mortar. Then add the lemon zest, rosemary, and garlic and continue to crush everything together. Finally, add the olive oil and mix everything well to form a marinade. Place the meat in an ovenproof dish and rub it thoroughly with the marinade, working the marinade into the holes as well. Then let the roast rest in the refrigerator for about 4 hours. Preheat oven to 175°C (fan/convection oven) and cook for about 60 to 75 minutes. Check the doneness towards the end of the cooking time and more often depending on the type of meat to ensure the roast doesn’t become too dry. Serve with salad and ciabatta, caprese, or other Mediterranean vegetables as a side dish. Tip: A salmon roast from a boned pork cutlet, a roast from the pork butt, or even a lean neck roast are particularly suitable for roasting pork. Always boneless.