Marinated roast pork with rosemary and thyme

Name: Marinated roast pork with rosemary and thyme
Yield: Serves 6
Ingredients: 150 ml extra virgin olive oil; glass of dry white wine; 2–3 thyme sprigs; 2–3 rosemary sprigs; Salt and freshly ground pepper; Salt and freshly ground pepper; 2 kg potatoes, scraped and quartered lengthways; 4–5 garlic cloves, roughly crushed; l x 2 kg boned pork shoulder, skinned, rolled and tied

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

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

Main course
Gluten-free

Method

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