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🥗 Crispy Pork Roast with Fresh Mixed Salad

637 kcal · 30 min · 4 servings

Ingredients

• 3 garlic cloves
• 2 tbsp chopped parsley
• 6 tbsp olive oil
• 3 tbsp lemon juice
• 2 kg suckling pig leg (approx. 1,8 - 1 suckling pig leg)
• salt
• pepper (from the mill)
• 350 g mixed leaf salad (Radicchio, Frisée and head lettuce)
• 250 g cherry tomatoes
• 2 shallots
• 3 tbsp balsamic vinegar
• 0.5 orange (juiced)
• 1 tsp honey
• 0.5 tsp mustard
• 4 tbsp olive oil

Instructions

1. 1. Mix the oil with the lemon juice, the pressed garlic, and the chopped parsley in a small bowl.
2. 2. Score a diamond pattern into the skin of the pork leg piece.
3. 3. Coat the meat thoroughly with the marinade.
4. 4. Place the meat covered in the refrigerator overnight.
5. 5. Season the meat with salt and pepper shortly before roasting.
6. 6. Preheat the oven to 200 degrees.
7. 7. Place the meat on the rack in the oven.
8. 8. Place a fat pan directly under the rack.
9. 9. Roast the meat for about 1 hour and 30 minutes.
10. 10. Remove the tough stems and impure parts from the salad.
11. 11. Wash the salad thoroughly.
12. 12. Spin the salad dry.
13. 13. Tear the salad greens into bite-sized pieces.
14. 14. Wash the tomatoes.
15. 15. Halve the tomatoes.
16. 16. Peel the shallots.
17. 17. Cut the shallots into very small cubes.
18. 18. Mix the vinegar, the orange juice, the mustard, the honey, some salt, and pepper in a bowl.
19. 19. Beat the oil into the vinegar mixture with a whisk.
20. 20. Finally, adjust the seasoning of the dressing.
21. 21. Slice the roasted leg piece parallel to the bone.
22. 22. Mix the salad sauce with the prepared salad.
23. 23. Serve the salad together with the meat.

Nutrition per serving

• kcal: 637
• Protein: 72 g · Fett/Fat: 36 g · Carbs: 6 g