Roast Pork
Ingredients
- Ingredients
- 1 kilogram trimmed Cutlet (pork)
- 1 organic lemon (peel)
- 2 fresh rosemary
- 3 garlic cloves
- 1 tsp fennel seeds
- 1 pinch Ground clove
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Finely chop 1 teaspoon of fresh rosemary and three garlic cloves. Put both into a small bowl. Zest the lemon peel and combine with 1 teaspoon of fennel seeds, 1 pinch of ground cloves, salt and pepper. Add to the bowl and mix everything thoroughly.
Pierce the skin of the pork in several places with a sharp knife about 1 cm deep (approximately 1/3 inch). Fill each of the holes with 1 pinch of allspice. Rub the roast with salt and pepper. Distribute the remaining rosemary sprigs on the roast and firmly tie with kitchen string to maintain the shape.
Put the pork in a greased baking dish.
Cook in a preheated oven (200°C (approximately 400°F)) for about 30 minutes. Reduce the temperature to 170°C (approximately 340°F). Combine 1 cup of water with 1 teaspoon of salt and pour on top. Cook about 1 hour until done, turning frequently. Sprinkle with the gravy, add water as needed.
