Roast pork loin with herb crust

Ingredients for 4 servings:

• 1 kg roast pork, loin
• 8 sage leaves
• 15 rosemary leaves
• 1 tsp, stalked thyme, fresh tops
• 1 tsp, heaped oregano
• 3 cloves garlic
• 10 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 hours; Total time approx. 10 hours 30 minutes

Cooked at low temperature

Finely chop the herbs and garlic and mix with the olive oil to make a marinade. Pat the meat dry. Season with salt and pepper, then sear on all sides in a little olive oil. Remove from the heat and place in a suitable roasting pan. Coat the meat thickly with most of the marinade. Insert a meat thermometer and place the roasting pan in the oven at 80°C for about 9 hours. Brush again with the rest of the marinade after 1 and 2 hours. After 9 hours, reduce the oven to 150°C. The meat is done when the thermometer reads 80°C. The low cooking temperature eliminates the need for a resting time after cooking. Serve with pasta, buttered vegetables, and a brown sauce with ground porcini mushrooms.