Marinated roast pork with rosemary and thyme

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Meat from a free-range pig – altogether leaner and firmer than a pig reared in confined conditions – can be tenderised in an overnight marinade of wine, olive oil and herbs. Choose a boned shoulder joint, have it skinned and save the skin for pork scratchings.


  • l x 2 kg boned pork shoulder, skinned, rolled and tied
  • 2–3 rosemary sprigs
  • 2–3 thyme sprigs


Season the pork generously and settle it in a roomy casserole with the herbs, wine, olive oil and garlic. Leave it overnight in a larder or the salad drawer of the fridge – somewhere cool, but warm enough to let the flavours take hold.

Preheat the oven to 180°C/350°F/Gas mark 33