John Myers
Ingredients for 8 servings:
- 5 garlic cloves
- 125 ml olive oil
- 1 tbsp lemon juice
- 1 tsp mustard, medium hot
- 5 tsp herbs de Provence (frozen)
- 2 kg roast pork without bones and rind
- 2 kg potatoes
- 300 g onion(s)
- 500 g cherry tomatoes
- salt and pepper
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes
Mediterranean roast pork, easy to prepare
Peel and press the garlic. Mix the olive oil with the lemon juice, mustard, herbs, salt, pepper, and garlic. Rinse the meat with cold water, pat dry, place it in a bowl, and brush it with half of the marinade. Leave to marinate in the refrigerator for at least 3 hours (or overnight). Preheat the oven to 200°C. Place the roast on the roasting pan and roast for a total of 2 hours and 15 minutes, brushing with a little of the marinade every now and then. Meanwhile, peel and quarter the potatoes. Peel the onions and cut them into wedges. After 45 minutes of roasting, add the potatoes and onions to the roasting pan, season with salt and pepper. Brush with the remaining marinade. Turn the vegetables occasionally. Halve the tomatoes and add them to the roast for the last 15 minutes. Let the roast rest briefly, slice them, and serve with the vegetables and a fresh green salad.
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