Larded garlic roast

Ingredients for 6 servings:

• 1 ½ kg roast pork from the topside
• 1 bulb(s) garlic
• marjoram
• salt and pepper
• margarine
• Sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Super tasty and easy

Wash the meat and pat dry. Cut small slits or holes in it with a sharp knife. Peel the garlic and halve or quarter the cloves lengthwise. Insert a garlic clove into each slit so that the roast is nicely studded with garlic. Rub the meat all over with marjoram, salt, and pepper and place it in a roasting tin. Cover and let it marinate in the refrigerator for about 24 hours; this will intensify the flavor. If you don’t want to do that, you can also sear the roast on all sides in margarine, add enough water to cover the meat about halfway, and then braise it in the oven on the middle rack at 180°C for about 1.5 hours. Baste the roast juices occasionally and turn the roast once or twice. When the meat is tender, remove it from the oven and keep it warm. Season the juices with salt and pepper, thicken with a gravy thickener, and bring back to a boil. Cut the meat into nice slices and serve with the sauce. We serve it with boiled potatoes. You can also enjoy the roast simply with the sauce and a slice of fresh crusty bread.