Roast pork with rosemary

Name: Roast pork with rosemary
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp salt, black pepper; 1/2 l clear soup; 3-4 Branches of rosemary; 1 untreated lemon; 400 g Carrots; 2 medium zucchini; 2 Garlic cloves; 750 g Potatoes

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

7-10 Tbsp salt, black pepper
1/2 l clear soup
3-4 Branches of rosemary
1 untreated lemon
400 g Carrots
2 medium zucchini
2 Garlic cloves
750 g Potatoes

Directions

1
Wash the meat, dab dry and season with salt and pepper. Place on the fat pan. Bake in the pre-heated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 1 3/4 - 2 hours. Pour on half the stock gradually
2
Wash the rosemary and remove the needles. Wash the lemon and cut into slices. Clean, wash and slice the carrots and zucchini. Peel and slice the garlic. Peel and wash potatoes and cut them into large pieces
3
Add potatoes, vegetables and garlic with the rest of the stock to the meat about 45 minutes before the end of the frying time. Season with salt and pepper. Spread rosemary and lemon slices over the roast. Turn vegetables several times. Cut the roast open and arrange with the vegetables
4
Lean roasts remain particularly juicy if you stew them in a Roman pot. Since less broth evaporates here, only pour on approx. 1/4 l