Italian roast pork

Ingredients for 4 servings:

• 1 kg roast pork, from the back
• ½ bunch parsley
• 1 organic lemon(s)
• 50 g Parmesan
• some salt and pepper

Instructions

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

Succulent roast pork with lemon-parmesan herb mixture

Finely chop the parsley. Finely grate the lemon zest and squeeze out the juice. Finely chop or grate the Parmesan cheese. Mix the ingredients together well in a bowl and season with a little pepper and salt. Pat the meat dry and use a long knife to make a 3 cm wide opening lengthwise. Gradually pour the herb mixture into this opening and press it down firmly. If there is any leftover herb mixture, you can season the meat on the outside. Otherwise, just season the outside of the roast with pepper and salt. Preheat the oven to 170 °C (top/bottom heat) and cook the roast for about 60 minutes. Check occasionally with a fork to see if the roast is still juicy and not too dry. Serve with fresh salad, Caprese cheese, or even just ciabatta.