Italian roast pork with vegetables

Ingredients for 4 servings:

• 1.2 kg roast pork or roast salmon
• 250 g vine tomatoes
• 1 fennel bulb(s)
• 1 zucchini
• 2 onions, red
• 5 cloves garlic
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 tbsp rosemary, dried
• 1 tbsp oregano, dried
• Pepper, white
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Remove the tomatoes from the vine, wash them, and leave them whole. Peel the onions and cut them into bite-sized pieces. Remove the outer parts of the fennel and cut the remaining parts into bite-sized pieces. Wash, trim, and cut the zucchini into bite-sized pieces. Peel the garlic, finely chop one clove, and leave the remaining four cloves whole. Finely crush the rosemary, oregano, fennel seeds, pepper, and salt in a mortar. Rinse the pork roast, pat it dry, and then thoroughly rub it all over with the spice mixture from the mortar. Then cook the pork roast in a preheated oven at 175°C (350°F) for about 75 to 85 minutes. After 60 minutes of cooking time, check the doneness frequently to ensure it stays moist and doesn’t become too dry. Only add the vegetables to the dish in the oven after 20 minutes of roasting. Sprinkle the chopped garlic over the vegetables, drizzle with olive oil, and season with a little pepper and salt. After about 25 minutes in the oven, stir or turn the vegetables once. Slice the roast and arrange it on plates with the vegetables for serving.