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🍽️ Juicy Pork Roast with Mediterranean Vegetables

1060 kcal · 30 min · 4 servings

Ingredients

• 80 ml olive oil
• 3 tbsp olive oil
• lemons
• 1 tbsp mustard
• 6 tbsp herbs of Provence
• salt
• pepper (from the mill)
• 4 garlic cloves
• 1.2 kg pork neck
• 1 kg potatoes
• 250 g tomatoes
• 200 g mushrooms
• 250 g zucchini
• 2 onions

Instructions

1. 1. Whisk 80 milliliters of oil with lemon juice, mustard, herbs, salt, and pepper in a small bowl.
2. 2. Peel the garlic cloves and press the garlic directly into the marinade.
3. 3. Rub the meat all over thoroughly with the marinade.
4. 4. Place the meat into a freezer bag and seal it.
5. 5. Place the bag in the refrigerator overnight to let the flavors penetrate.
6. 6. Preheat your oven to 200 degrees Celsius and set the heating element to bottom heat.
7. 7. Take the meat out of the bag and let the excess marinade drip off briefly.
8. 8. Place the meat into a large roasting pan.
9. 9. Reserve the leftover marinade from the bag separately.
10. 10. Roast the meat in the hot oven for about one hour and thirty minutes.
11. 11. Peel the potatoes and cut each one into eight pieces.
12. 12. Peel the onions and cut them into small cubes.
13. 13. Mix the potatoes and onions with the reserved marinade.
14. 14. After 45 minutes of cooking time, open the oven and add the vegetables to the meat.
15. 15. Close the oven and roast everything together until the meat and vegetables are fully cooked.
16. 16. Wash the tomatoes and cut them into cubes.
17. 17. Clean the mushrooms and slice them.
18. 18. Wash the zucchini, remove the ends if necessary, and cut it into cubes.
19. 19. Heat the remaining oil in a large frying pan.
20. 20. Fry the prepared vegetables over medium heat for about 15 minutes.
21. 21. Season the pan vegetables with salt and pepper at the end.
22. 22. Slice the cooked meat.
23. 23. Plate the meat with the pan vegetables and oven potatoes and serve.

Nutrition per serving

• kcal: 1060
• Protein: 65 g · Fett/Fat: 68 g · Carbs: 47 g