Pork Roast with Mushrooms, Lemon and Garlic

Ingredients

• 800 g pork roast (from the shoulder without skin)
• 2 untreated lemons
• 2 sprigs Rosemary
• 5 sprigs thyme
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 tsp wild fennel seeds
• Salt
• freshly ground pepper
• fat for greasing the roasting pan
• 400 g mixed mushrooms (e.g., porcini, chestnut, brown caps, chanterelles)
• 2 tbsp lingonberry jam

Instructions

1. 1.

   Preheat the oven to 250 °C (top and bottom heat). Wash and pat the meat dry. Rinse one lemon under hot water, grate its zest and squeeze out the juice.

2. 2.

   Wash the herbs, shake off excess water, pluck the leaves from the stems and finely chop them. Peel and finely chop the garlic. Mix the oil with the lemon juice, chopped herbs, lemon zest, garlic, fennel seeds, salt and pepper, then rub this mixture all over the meat.

3. 3.

   Place the meat in a greased roasting pan and roast in the preheated oven, turning occasionally, for 15–20 minutes until golden brown on all sides. Meanwhile clean the mushrooms and chop them if necessary. Rinse another lemon under hot water and slice it into rounds.

4. 4.

   Reduce the oven temperature to 200 °C (top and bottom heat) and let the roast simmer for 1–1½ hours, basting occasionally with the roasting juices. Twenty‑five minutes before the end of cooking add the mushrooms, lingonberry jam and lemon slices and continue to simmer.

5. 5.

   Plate the finished roast together with the mushrooms and lemon rounds on a serving platter and serve immediately.