Pizza roast NT – cooked

Ingredients for 4 servings:

• 800 g roast pork (lummer, pork loin, salmon/loin roast), in one piece
• 1 onion(s)
• 3 tbsp rapeseed oil
• 6 tbsp tomato paste
• 1 tbsp pizza seasoning, dried
• pepper
• Salt

Instructions

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

Roast pork loin, well seasoned, tender and juicy due to low-temperature cooking

Remove the lobster roast from the refrigerator 1 hour before searing so that the meat can reach room temperature in the core. Wash the meat and pat dry. Half an hour before searing, mix the onion, 1 tablespoon of oil, tomato paste, and herbs, and season generously with salt and pepper. Spread about a third of this herb paste on a flat platter (or large plate) the length and width of the roast. Place the platter on the rack in the lower third of the oven and preheat the oven to 80°C. Check the temperature with an oven thermometer if possible. To sear, heat the remaining oil in a pan and sear the meat vigorously on all sides (including the head!) for about 8 minutes. Remove from the pan, place it on the bed of herbs on the preheated platter, and coat it all over with the rest of the herb paste. Cook in the preheated oven (still at 80°C!) for 3-3.5 hours. Tip: Determining the cooking time is even easier using a meat thermometer: the roast is done at an internal temperature of 60-65°C. The cooking time can be slightly shortened by increasing the oven temperature to 90°C. If you’re running late for dinner, turn the oven down to 60°C once the desired internal temperature has been reached. The meat can then remain in the oven for up to an hour without any loss of quality.