Rosemary Roast Pork

Place the rosemary sprigs around the roast piece and tie with kitchen string. Place in a roasting pan.

‘Remove the peel from the garlic cloves and press them through the garlic press into a suitable bowl. Mix with juice of one lemon, olive oil, . Mustard, salt and pepper. Coat the meat with this marinade.

Meanwhile, roast the pork roast in the oven heated to 220 °C on the second rack from the bottom for about 40 min until it has a nice brown crust. Next, reduce the oven temperature to 180 °C and roast the meat for another 60-80 minutes, depending on its thickness. Mix the white wine and the soup and baste the roast regularly.

Before serving, wrap the roast in double-folded aluminum foil and let it rest for at least 10 minutes so that the gravy can be evenly distributed once more.

If necessary, add a little soup to the gravy, pour it into a pan, bring to the boil and add a little butter to taste. Season well with salt and freshly ground pepper and bring to the table separately with the meat.

Preparation Tip:

If you like to cook with fresh herbs, it's best to get kitchen herbs in pots - that way you'll always have everything on hand!

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