Pork with rosemary, thyme and garlic

Pork with rosemary, thyme and garlic

By
From
The Scandinavian Cookbook
Serves
6
Photographer
Lars Ranek

Pork foreloin or ‘pork roast’ is one of the most popular cuts of meat in Scandinavia, though this traditional cut is not as well known as it once was in Britain. Serve it with the crisp pork rind on top. The Waldorf salad is sweet and crisp and goes well with pork.

Ingredients

Quantity Ingredient
1 organic lemon
3 rosemary sprigs
5 thyme sprigs
5 garlic cloves, finely chopped
salt
pepper
2.5kg pork foreloin

Method

  1. Preheat the oven to 200°C. Grate the zest from the lemon, then cut the lemon in half and slice it finely. In a mixing bowl, combine the zest, lemon slices, rosemary, thyme, garlic, salt and freshly ground pepper.
  2. Remove the pork rind in one piece from the top of the roast, making sure that the fat stays underneath the rind. Score a diamond pattern on the top surface of the pork, then rub in the herb-lemon mixture. Put the piece of rind and fat back on top. Tie all the way along the joint with a long piece of kitchen string, then place it in a roasting tin and roast for 1 hour 40 minutes.
  3. Remove the pork from the oven and leave to rest for about 15 minutes so that the juices can settle throughout the meat, then remove the string and carve it into slices, making sure there is a piece of the crisp pork rind with every portion. If it is Christmas Eve, serve it with the traditional roast duck and duck gravy, with caramel potatoes and red cabbage.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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