Italian roast pork

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Peel shallots and garlic cloves and dice finely. Wash the marjoram and thyme, dab dry, put something aside for garnishing. Finely chop the rest. Grate cheese finely.

2. 2

   Coarsely chop pine nuts, mix with shallots, garlic, herbs and cheese. Season to taste with salt and pepper. Rinse roast, dab dry. Cut a pocket into the side of the meat. Season meat all around with salt and pepper and fill with the herb mixture. Spread the remaining herbs over the meat and tie together with kitchen string. Grease the fat pan of the oven with oil and place the roast on top. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Cut the garlic bulb in half and put it on the fat pan. After about 45 minutes, deglaze the roast with vegetable stock.

3. 3

   Spread the remaining herbs over the meat and tie together with kitchen string. Grease the fat pan of the oven with oil and place the roast on top. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Cut the garlic bulb in half and put it on the fat pan. After about 45 minutes, deglaze the roast with vegetable stock. Remove the roast, let it rest for about 10 minutes and cut it into slices. Arrange roast and garlic bulb on a plate and serve garnished with marjoram

4. 4

   With 10 people:

Nutrition Facts

KCAL
260 kcal

CARBS
2 g

FATS
11 g

PROTEINS
38 g