Fragrant pork in the oven
5 servings
75 minutes
The simplest dish, which, however, requires careful selection of meat - it should be loin or neck. And you will also have to calculate the cooking time - the meat will first have to spend two hours in the refrigerator, and then two hours in the warmth, so that the delicate olive-lemon-rosemary marinade is maximally absorbed into the pork flesh.
1
Crush rosemary with pepper and salt in a mortar.
- Rosemary: 1 piece
- Sea salt: 1 teaspoon
- Black peppercorns: 1 teaspoon
2
Add zest, garlic, coriander, and olive oil (if there's no dried garlic, you can crush a couple of cloves). Mix well.
- Lemon zest: 1 piece
- Ground dried garlic: 1 teaspoon
- Ground coriander: 1 teaspoon
- Olive oil: 3 tablespoons
3
Wash the pork, dry it. If there is a layer of fat, make cuts in a grid pattern with a knife. Rub the pork with a spice mixture.
- Pork: 1 kg
4
Wrap the meat in plastic wrap and place it in the refrigerator for 2 hours.
5
Take out 2 hours before baking and keep at room temperature.
6
Preheat the oven to 200 degrees. Unroll the pork and place it in a roasting bag, sealing it tightly. Make a few holes. Roast in the preheated oven for 15 minutes.
7
Reduce the temperature to 170 degrees and bake until done, approximately one hour.
8
For a side dish, you can mix vegetables (broccoli florets, zucchini, sweet pepper, mushrooms, and cherry tomatoes) with olive oil and spices and spread them on a baking sheet when there are 35-40 minutes left for the meat to cook.
- Olive oil: 3 tablespoons