Pork loin alla fiorentina

Name: Pork loin alla fiorentina
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 2-3 Branches of rosemary; 6-8 Stem(s) Thyme; 1/2 bunch flat leaf parsley; 2 medium-sized onions; 7-10 Tbsp salt, pepper; 1-1.2 kg ripe tomatoes; 3-4 Garlic cloves; 1 Bay leaf; 1 TEASPOON Fennel seeds; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 5 TABLESPOONS Olive oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

2-3 Branches of rosemary
6-8 Stem(s) Thyme
1/2 bunch flat leaf parsley
2 medium-sized onions
7-10 Tbsp salt, pepper
1-1.2 kg ripe tomatoes
3-4 Garlic cloves
1 Bay leaf
1 TEASPOON Fennel seeds
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
5 TABLESPOONS Olive oil

Directions

1
Wash herbs, shake dry. Onions peel, halve. Wash the meat and pat dry. Rub with salt and pepper
2
Place the meat and onions on the fat pan. Pour on about 150 ml water. Add 1 sprig of rosemary and 2-3 thyme stems. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 2 hours. Thereby little by little
3
Pour on 3/8 l hot water. Top the meat several times with the roast stock
4
Wash the tomatoes. Leave whole or cut in half as desired. Peel garlic and chop finely. Remove the rest of the thyme. Coarsely chop parsley, the rest of rosemary and bay leaf. Mix garlic, herbs, fennel, lemon peel and juice, stir in oil. Season with pepper
5
Tomatoes approx. 30 minutes before the end of the roasting time around the meat, spread the herb mixture on the meat
6
Allow the roast to rest for approx. 10 minutes before slicing. Remove from bone and cut into slices. Serve with tomatoes and stew stock. Serve with ciabatta or roast potatoes
7
Drink: dry red wine, for example a Chianti from Tuscany