Herb-Crusted Pork Roast

Name: Herb-Crusted Pork Roast
Total time: 2 h 25 min
Yield: 6
Ingredients: 1.2 kg pork roast (e.g., shoulder or neck); 1 Garlic clove; Salt; Pepper (freshly ground); 1 tsp dried marjoram; 2 tbsp clarified butter; 2 sprigs parsley; 2 sprigs thyme; 3 sprigs marjoram; 2 fresh bay leaves; 200 ml beer (or alcohol‑free alternative)

Prep: —

| Servings: 6 | Cook: —

Herb‑crusted pork roast is a recipe with fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!

Ingredients

1.2 kg pork roast (e.g., shoulder or neck)
1 Garlic clove
Salt
Pepper (freshly ground)
1 tsp dried marjoram
2 tbsp clarified butter
2 sprigs parsley
2 sprigs thyme
3 sprigs marjoram
2 fresh bay leaves
200 ml beer (or alcohol‑free alternative)

Instructions

1.
Preheat the oven to 200°C (392°F) with upper and lower heat.
2.
Wash the roast, pat dry. Peel the garlic clove and crush it with salt. Rub the roast with the crushed garlic, salt, pepper, and marjoram. Place in a roasting pan and sear all sides in hot clarified butter.
3.
Pour 200 ml water and the beer into the pan and cook covered in the preheated oven for 1.5–2 hours. Wash the herbs, shake dry, tie them together as a bouquet, and add to the pan.
4.
Baste the roast with liquid repeatedly; after one hour remove the lid and continue roasting uncovered, turning once.
5.
When cooking time is finished, remove the meat, let it rest briefly, then slice against the grain.