Usuba
Roasted Pork with Rosemary and Lemon
A meat dish with an aromatic marinade of olive oil, rosemary, lemon zest, and spices. Requires preliminary marinating in the refrigerator and resting at room temperature before baking. Suitable for festive gatherings and family dinners.
- Prep
- 240 min
- Cooking
- 75 min
- Total
- 315 min
- Standard serving
- 213.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Grind rosemary with black pepper and sea salt in a mortar.
- 2
Step 2
Add lemon zest, ground garlic, coriander, and olive oil. Mix well. If you don't have dried garlic, you can squeeze 2–3 cloves of fresh garlic.
- 3
Step 3
Rinse and dry the pork. If there is a thick layer of fat on the meat, make crosshatch cuts on it. Rub the meat on all sides with the spice mixture.
- 4
Step 4
Wrap the pork in plastic wrap and refrigerate for 2 hours.
- 5
Step 5
Remove the meat from the refrigerator and leave it at room temperature for 2 hours before baking.
- 6
Step 6
Preheat the oven to 200 °C. Unroll the pork, transfer to a roasting bag and seal tightly. Make several holes in the bag. Bake for 15 minutes.
- 7
Step 7
Reduce the temperature to 170 °C and continue baking for about 1 hour until done.
- 8
Step 8
For the side dish, cut the vegetables: break broccoli into florets, cut zucchini and bell pepper into chunks, leave mushrooms whole or cut in half, leave cherry tomatoes whole. Mix with olive oil and spices. Spread on a baking sheet when the meat has 35–40 minutes left to roast.
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