Roast pork with herbs and shallots
1 kg boneless leg pork
4-5 tbsp olive oil or oil
fresh herbs: rosemary, thyme
8-10 shallots, unpeeled
sea salt, pepper
Preheat the oven to 220°C. With a very sharp knife make slashes approx a finger width apart across the skin but don’t cut through to the meat. Rub the skin with the oil and salt – make sure that it goes down into the scores. Season sides of the meat with salt and pepper. Scatter fresh herbs on a top and season with black pepper. Then place pork in a roasting tray – skin side up. Roast for 1 h and then open oven, add shallots and stir them into the fat. Roast all for another 50 minutes and test with a skewer to make sure that the meat is cooked. If juices are clear place a pork on a serving dish and cover with a tinfoil and let it rest for 20 minutes before carving. All remaining juices from a tray use for a gravy.
Serve with roast potatoes, apple sauce and asparagus. Bon appetit.