Herb roasted Pork Roast with Tuscan Herb Gremolata

    Ingredients

    For the pork roast

     

    Pork loin, on the bone

    1600 g

    Garlic, fresh, crushed

    20 g

    Rosemary, fresh, chopped

    5 g

    Parsley, fresh, chopped

    5 g

    Fennel seeds

    2 g

    Maggi No Oil Dressing, Italian

    100 ml

    Salt, Maldon

    10 g

    For the Gremolata

     

    Parsley, finely chopped

    15 g

    Rosemary, fresh, finely chopped

    5 g

    Thyme, fresh, finely chopped

    5 g

    Lemon zest

    5 g

    Lemon juice

    15 ml

    Pepper, black, ground

    3 g

    Maggi No Oil Dressing, Italian

    100 ml

    Salt, Maldon

    6 g

    Method

    1. Pre-heat the oven to 200°C.
    2. Grind the garlic, rosemary, parsley and fennel seeds finely using a pestle and mortar. Transfer to a small bowl.
    3. Add the Maggi No oil dressing and salt and stir to combine well.
    4. Using a sharp knife make 10-12 incisions (approx. 0,5 cm deep) on the top of the pork loin.
    5. Rub the herb paste all over the roast and tie the roast with butcher’s twine if necessary.
    6. Place the roast into a roasting pan.
    7. Roast for approx. 35-40 minutes or until a safe internal temperature is reached.
    8. Remove from the oven and allow to rest while preparing the gremolata.
    9. To prepare the gremolata place the herbs, lemon juice, lemon zest, pepper, no oil dressing, and salt in a bowl and whisk to combine.
    10. Once the pork is sufficiently rested, slice and top with gremolata before service.