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)
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.
