Pork roast with Tuscan herb gremolata
This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Pre-heat oven5 Min
Garlic,rosemary,parsley and fennel seeds6 Min
Pork loin3 Min
Pre-heat oven of 10
Pre-heat the oven to 200°C.
Garlic,rosemary,parsley and fennel seeds of 10
Grind the garlic, rosemary, parsley and fennel seeds finely using a pestle and mortar. Transfer to a small bowl.
Dressing of 10
Add the Maggi No oil dressing and salt and stir to combine well
Pork loin of 10
Using a sharp knife make 10-12 incisions (approx. 0,5 cm deep) on the top of the pork loin.
Paste of 10
Rub the herb paste all over the roast and tie the roast with butcher’s twine if necessary
Roast of 10
Place the roast into a roasting pan
Roast of 10
Roast for approx. 35-40 minutes or until a safe internal temperature is reached
Remove of 10
Remove from the oven and allow to rest while preparing the gremolata
Gremolata of 10
To prepare the gremolata place the herbs, lemon juice, lemon zest, pepper, olive oil, no oil dressing, and salt in a bowl and whisk to combine.
Serving of 10
Once the pork is sufficiently rested, slice and top with gremolata before service
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