Herbed Pork with Vegetables

Peel the garlic and chop finely; mix together with the lemon juice, olive oil and lemon zest to form a marinade. Place the meat in a freezer bag, add rosemary and thyme, pour in the marinade and close the bag tightly. Marinade the meat for approximately 12 hours in the refrigerator, turning occasionally.

Peel the onions, cut in half lengthwise and cut into slices.

Remove the meat from the marinade and season with salt and pepper. Heat the butter in a roasting pan and sear the meat on all sides. Add the onion slices, fry briefly, then add the marniade, with the herbs, and the broth. Place in a preheated oven (180°C or approximately 350°F) and cook about 70 minutes, basting occasionally with the juices.

Meanwhile, blanch the tomatoes for a few seconds, then rinse, peel, quarter and remove seeds. Rinse the zucchini and cut into small, bite-size pieces. Add the tomatoes, zucchini and olives to the roasting pan 10 minutes before the end of the cooking time.

Remove the finished roast, wrap in aluminum foil and let it rest for about 10 minutes. Season the vegetables with salt and pepper.