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🍽️ Herb Roast Pork

415 kcal · 30 min · 4 servings

Ingredients

• 1 kg pork shoulder
• 2 sprigs fresh rosemary
• 3 garlic cloves
• 2 tbsp olive oil
• salt
• freshly ground black pepper
• 150 ml dry white wine
• 1 onion
• 2 cloves
• 1 bay leaf

Instructions

1. 1. Rinse the pork shoulder under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Roll the meat into a cylinder and tie it securely with kitchen twine.
4. 4. Wash the rosemary and shake off excess water.
5. 5. Pluck the rosemary needles from the stems.
6. 6. Chop the needles finely.
7. 7. Press the garlic through a garlic press.
8. 8. Mix the garlic, rosemary, one tablespoon of oil, salt, and pepper in a small bowl.
9. 9. Rub the meat all over with this herb mixture.
10. 10. Wrap the roast in aluminum foil.
11. 11. Let the meat rest in a cool place for about eight hours.
12. 12. Preheat the oven to 200 degrees Celsius.
13. 13. Heat the remaining oil in a casserole dish.
14. 14. Sear the meat firmly on all sides.
15. 15. Deglaze the meat with half of the wine.
16. 16. Place the lid on the pot.
17. 17. Cook the roast in the hot oven for about 30 minutes.
18. 18. Peel the onion in the meantime.
19. 19. Cut the onion into coarse cubes.
20. 20. Turn the pork in the pot.
21. 21. Add the onion cubes, the remaining wine, the cloves, and the bay leaf to the pot.
22. 22. Now let the roast cook uncovered for another hour.
23. 23. Brush the meat with the pan juices once or twice.
24. 24. Wrap the finished roast in aluminum foil.
25. 25. Let the meat rest for about 10 minutes.
26. 26. Slice the roast.
27. 27. Arrange the slices on a pre-warmed platter.
28. 28. Serve the sauce separately from the meat.

Nutrition per serving

• kcal: 415
• Protein: 29 g · Fett/Fat: 31 g · Carbs: 1 g