Rosemary Pork Roast

Ingredients

• 1 kg boneless pork loin
• 1 untreated lemon (zest)
• 2 fresh rosemary sprigs
• 3 Garlic cloves
• 1 tsp fennel seeds
• a pinch clove powder
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C. Finely chop one teaspoon of fresh rosemary leaves and three garlic cloves. Place both in a small bowl. Grate the zest of a lemon, then add it with one teaspoon fennel seeds, a pinch clove powder, salt, and pepper to the bowl; mix thoroughly.

2. 2.

   Prick the pork loin all over at several points about 1 cm deep with a sharp knife. Fill each small hole with a pinch of the seasoning mixture. Season the roast with salt and pepper, distribute remaining rosemary sprigs on top, and tightly tie the whole thing like a roulade.

3. 3.

   Place the pork roast on the oven rack. Slide a fat pan beneath the rack to catch the juices as it cooks.

4. 4.

   Cook the meat in the preheated oven for about 2 hours, turning frequently and basting with the released drippings.