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Pork roasted with bay leaves and pepper

  • 2000 g pork rib roast
  • 120 g mustard
  • 4 pcs onion, cut into wedges
  • 80 g parsley, fresh
  • 10 pcs black peppercorns
  • 8 pcs bay leaf, whole, dried
  • 8 pcs garlic cloves
  • 3 tbsp olive oil
  • 2 tsp salt, fresh ground
  • 1 tsp fresh ground pepper

  1. Preheat oven to 180°C.
  2. Using a sharp knife, finely chop garlic and bay leaves together.
  3. Gather into a pile; sprinkle with 2 teaspoons coarse salt and 1/2 teaspoon ground pepper. Using the flat side of the knife blade, mash mixture into a paste. Set aside.
  4. On a large-rimmed baking sheet, toss onions with 2 tablespoons oil; season with salt and pepper. Push onions to the edges of baking sheet.
  5. Place pork in center of sheet, fatty side up; rub top with remaining tablespoon oil, and press on garlic mixture, coating evenly. Sprinkle with peppercorns and remaining pepper.
  6. Roast, dabbing occasionally with pan juices, until an instant-read thermometer inserted in center of meat registers 70°C for 65 to 75 minutes.
  7. Transfer roast and onions to serving platter; tent with aluminum foil and set aside to rest for 10 minutes.
  8. Slice and serve with mustard blended with parsley.

Good points

  • Very low in sugar
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6
  • High in zinc

Preparation time: 130 min
Portions: 8
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 791.98 kcal
Carbohydrates: 30.52 g
Cholesterol: 195 mg
Sugar: 2.93 g
Protein: 73.26 g
Fat: 41.61 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com