Herb Roasted Pork
- 1 ⅕ kilograms Roasted pork (such as from the shoulder)
- 1 teaspoon grated Lemon peel
- 4 tablespoons lemon juice
- 6 garlic
- 2 rosemary
- 4 thyme
- 100 milliliters olive oil
- 2 tablespoons clarified butter
- 2 onions
- freshly ground peppers
- 125 milliliters lnstant Beef broth
- 1 kilogram tomatoes
- 600 grams small zucchini
- 125 grams black Olives
Peel and finely chop the garlic. Stir together the garlic, lemon juice, lemon zest and olive oil. Place the meat in a freezer bag with the rosemary and thyme, then fill the bag with the marinade and close it. Refrigerate about 12 hours, turning occasionally.
Peel the onions, cut in half lengthwise and cut lengthwise into slices.
Remove the roast from the marinade and season with salt and pepper. Heat butter in a roasting pan and sear the roast on all sides. Add the onion slices and fry briefly. Add the marinade, herbs and broth. Cook in a preheated oven at 180°C (approximately 350°F) for 70 minutes, basting the meat occasionally with the juices.
Blanch the tomatoes for a few seconds, rinse, peel, quarter and remove seeds. Rinse the zucchini and cut into small bite-size pieces. Add the tomatoes, zucchini and olives to the roast after about 1 hour.
Remove the finished roast, wrap in aluminum foil and let it rest for about 10 minutes. Season the vegetables with salt and pepper.
Cut the roast into slices and serve with the vegetables.