Roast Pork with Fennel and Herbs

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Roast Pork with Fennel and Herbs
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram triggered Cutlet (pork)
1 tsp Lemon peel
4 fresh thyme
3 fresh marjoram
6 garlic cloves
½ tsp fennel seeds
1 Tbsp olive oil
salt
freshly ground peppers
4 onions
1 small chili pepper
150 milliliters Beef broth
Fresh herbs (for garnish)
How healthy are the main ingredients?
olive oilthymemarjoramgarlic clovesaltonion

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F).

2.

Finely chop the lemon zest. Peel and finely chop the garlic. Rinse the herbs, shake dry and finely chop. In a bowl, mix together the lemon zest, fennel seeds, garlic, herbs and oil. Season with salt and pepper. Rub the mixture all over the meat.

3.

Peel the onions and chop finely, place in a baking dish. Chop the chile and add the chile and the broth to the baking dish. Place the pork on top. Bake until the pork registers 145°F on a meat thermometer, about 2 hours. If the pork is getting too brown or dry, cover with foil. Slice the meat, spoon the sauce over, and garnish with herbs.