Italian Roast Pork with with Vegetables and Herbs
Ingredients
- Ingredients
- 1 kilogram Roasted pork (from the shoulder, trimmed)
- salt
- freshly ground peppers
- 4 sprigs rosemary
- 2 Tbsps fennel seeds
- 2 Tbsps vegetable oil
- 40 grams clarified butter
- 150 grams Cherry tomatoes
- 2 Fennel bulb
- 2 Red onions
- 2 Tbsps black, pitted Olives
- 2 Tbsps sun-dried, pickled Tomatoes
- 250 milliliters Beef broth
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the pork roast, pat dry and season generously on all sides with salt and pepper. Rinse the rosemary, shake dry, pluck the needles and mix with fennel seeds on a plate. Coat surface of the meat with oil and press into the herb mixture. Truss with kitchen twine. Heat clarified butter in a roasting pan, and sear roast until golden brown on all sides.
Roast pork in preheated oven for 50-60 minutes. Meanwhile rinse the tomatoes and cut in half. Trim fennel and cut into quarters. Peel the onions and cut into wide strips. Drain the olives and sun-dried tomatoes. 30 minutes before end of cooking, add the vegetables to the roasting pan, season with salt and pepper and continue cooking. Pour in broth and occasionally baste the roast. 10 minutes before end of cooking, add the olives and sun-dried tomatoes. Remove kitchen twine from the finished roast and serve with the vegetables.
