Italian-style pork roast with vegetables and herbs
A pork roast prepared in an Italian style with fresh vegetables and herbs, a recipe featuring pork from the shoulder without rind. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg pork roast (from shoulder without rind)
- Salt
- pepper (ground)
- 4 sprigs Rosemary
- 2 tbsp fennel seeds
- 2 tbsp Vegetable oil
- 40 g clarified butter
- 150 g cherry tomatoes
- 2 bulbs fennel
- 2 red onions
- 2 tbsp pitted black olives
- 2 tbsp dried pickled tomatoes
- 250 ml meat broth
Instructions
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1.
Preheat the oven to 200°C (400°F) with top and bottom heat. Wash, pat dry, and season the pork roast generously on all sides with salt and pepper. Rinse rosemary, shake dry, pluck needles, and mix with fennel seeds on a plate. Brush the meat surface with oil and press into the herb mixture. Tie with kitchen twine and seal. Heat clarified butter in a roasting pan and brown the meat on all sides.
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2.
Bake in the preheated oven for 50-60 minutes. Meanwhile, wash tomatoes and halve large ones. Clean fennel bulbs and quarter them, removing the core. Peel onions and cut into wide strips. Drain olives and dried pickled tomatoes well. Thirty minutes before the end of cooking add the vegetables, season with salt and pepper, and sauté together. Pour a little broth over the pan and periodically baste the roast. Ten minutes before finishing add olives and pickled tomatoes. Remove the twine from the finished roast and serve it with the vegetables.
