Pork roast with Tuscan herb gremolata

Name: Pork roast with Tuscan herb gremolata
Prep time: PM30.00T
Cook time: PM40.00T
Total time: PM76.00T

(0)

76Min

Easy

Ingredients

10 10 portions

1400 g

Pork loin, fresh, backribs, bone-in, cooked-roasted, lean only

20 g

Garlic, Raw

5 g

Rosemary, fresh

5 g

Parsley, Fresh

2 g

Spices, fennel seed

85 g

Salad dressing, italian dressing, fat-free

15 g

Parsley, Fresh

5 g

Rosemary, fresh

5 g

Thyme, Fresh

5 g

Lemon peel, raw

15.45 g

Lemon Juice, Raw

3 g

Spices, Pepper, Black

38 g

Oil, Olive, Salad Or Cooking

85 g

Salad dressing, italian dressing, fat-free

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Nutrition Value

Energy

406.12 kcal

Protein

34.3 g

Carbohydrates

3.09 g

Fats

28.8 g

Information per serving

Pre-heat oven
5 Min

Pre-heat the oven to 200°C.
Garlic,rosemary,parsley and fennel seeds
6 Min

Grind the garlic, rosemary, parsley and fennel seeds finely using a pestle and mortar. Transfer to a small bowl.
Dressing
5 Min

Add the Maggi No oil dressing and salt and stir to combine well
Pork loin
3 Min

Using a sharp knife make 10-12 incisions (approx. 0,5 cm deep) on the top of the pork loin.
Paste
5 Min

Rub the herb paste all over the roast and tie the roast with butcher’s twine if necessary
Roast
1 Min

Place the roast into a roasting pan
Roast
40 Min

Roast for approx. 35-40 minutes or until a safe internal temperature is reached
Remove
1 Min

Remove from the oven and allow to rest while preparing the gremolata
Gremolata
5 Min

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
5 Min

Once the pork is sufficiently rested, slice and top with gremolata before service

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

Recipe PDF

With pictures

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Pork roast with Tuscan herb gremolata

Ingredients

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Nutrition Value

Instruction

Pre-heat oven

Garlic,rosemary,parsley and fennel seeds

Dressing

Pork loin

Paste

Roast

Roast

Remove

Gremolata

Serving

Pre-heat oven of 10

Garlic,rosemary,parsley and fennel seeds of 10

Dressing of 10

Pork loin of 10

Paste of 10

Roast of 10

Roast of 10

Remove of 10

Gremolata of 10

Serving of 10

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05

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10

Recipe PDF

Comment 0

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