Pork with Snow Peas and Mushrooms
For the roast pork: Peel the garlic and chop finely. Peel the onion and chop finely. Rinse the parsley, shake dry, pluck the leaves and finely chop. Sweat the onion and garlic in oil until translucent then mix in the parsley and let cool. Preheat the oven to 200°C (approximately 400°F). Unroll the meat and season with salt and pepper. Spread the onion and parsley mixture over the inside and roll up again and secure with butcher’s twine. Place on a wire rack set inside of a roasting pan and roast for about 2 hours, basting with garlic oil often.
For the vegetables: Rinse the snow peas, drain and trim. Wipe the mushrooms with a damp cloth. Peel the onion and chop finely. Sauté the onion in butter until golden brown then add the mushrooms and sauté until the liquid has evaporated. Add the snow peas and sauté for about 2-3 minutes. Season with salt and pepper and toss with the lemon juice. Serve the roast pork with the vegetables.