Lemon Pork Roast

Ingredients

• 1.2 kg pork loin roast
• 1 bundle sage
• 1 bundle rosemary
• 1 bundle thyme
• 4 cloves garlic
• 2 untreated lemons
• 1 tbsp fennel seeds
• 4 tbsp olive oil
• 1 kg small potatoes
• 600 ml vegetable broth (from the jar)','300 g crème fraîche','salt','pepper

Instructions

1. 1.

   Wash the meat, pat dry and rub with salt and pepper. Mix 2 tbsp finely chopped sage, rosemary and thyme with the zest of one lemon; peel and finely chop one garlic clove and fold in. Stir in fennel seeds and 2 tbsp olive oil, then brush the roast with this mixture.

2. 2.

   Add remaining oil to a large roasting pan. Wash and pat dry the potatoes, halve them lengthwise and lay over the meat. Sprinkle with leftover sage leaves, thyme and rosemary. Quarter one lemon and add; peel remaining garlic cloves, slice into rounds and scatter on top.

3. 3.

   Roast everything in the oven at 200 °C for 30 minutes, pour in vegetable broth and continue cooking for another 60 minutes. Turn the potatoes once. Whisk crème fraîche with salt, pepper and 2 tbsp lemon juice. Slice the roast before serving, garnish with rosemary needles, lemon wedges and serve with crème fraîche sauce.