Herb-Infused Baked Pork Roast

Juicy, aromatic and very tasty boiled pork! This easy-to-prepare pork roast will decorate your holiday table. This dish can also be prepared as a substitute for sausage, because it is just as tasty cold as it is hot.
cook time: 2h 30 min
Ethan Rowley
Herb-Infused Baked Pork Roast

Nutrition Facts (per serving)

95
Calories
9g
Fat
1g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt 50 g
Ground black pepper (PEAS) pc
Water 1.5 l
Mustard 1.5 tbsp
Bay leaf 2 pc
Vegetable oil 15 g
Italian herbs (PROVENCE) 1 tbsp
Pork neck 500 g

Recipe instructions

Step 1

Step 1
First, letʼs prepare the brine. Pour 1.5 liters of water into a large saucepan.

Step 2

Step 2
Add bay leaf and black peppercorns.

Step 3

Step 3
Add salt.

Step 4

Step 4
And Provençal herbs. If you donʼt have Provencal herbs, you can use Italian ones or replace them with a mixture of 1/2 teaspoon of dry thyme and 1/2 teaspoon of dry rosemary.

Step 5

Step 5
Place the pan over high heat and bring the brine to a boil. Cook for about one minute, remove from heat and let the brine cool.

Step 6

Step 6
Rinse the meat in cold water and then place it in the cooled brine.

Step 7

Step 7
Cover with a lid and place in the refrigerator to marinate for 2-3 days.

Step 8

Step 8
After 2-3 days, take the meat out of the refrigerator, remove it from the brine and remove excess moisture with paper towels.

Step 9

Step 9
Prepare a garlic-mustard mixture for greasing the meat. To do this, finely chop the garlic and place it in a bowl.

Step 10

Step 10
Add vegetable oil and Dijon mustard to the garlic.

Step 11

Step 11
Mix thoroughly until smooth.

Step 12

Step 12
Salt and pepper the meat on all sides.

Step 13

Step 13
Brush the pork with the garlic mustard mixture on all sides.

Step 14

Step 14
Wrap the pork tightly and in foil.

Step 15

Step 15
Place on a baking sheet and bake in an oven preheated to 190 C for about 2 hours.

Step 16

Step 16
After 2 hours, take out the baking sheet with the meat, set the oven to preheat to 240 C. Carefully cut the foil (be careful, you can get burned by the steam).

Step 17

Step 17
Open the foil (extra edges can be trimmed) and send the boiled pork back to the oven to bake at 240 C for about 10-15 minutes until golden brown. It is best to bake using convection mode at this moment.

Step 18

Step 18
This is the crust I got :)

Step 19

Step 19
Place the boiled pork on a plate and serve. This meat is excellent both hot and cold, so you can safely cook a double portion, serve it hot on the holiday table, and the next morning thinly slice the cold boiled pork.

Additional rubrics

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