Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Pork Mini roast with lemon herbs




Source of Recipe


unsure






Recipe Introduction


serves 4
preparation 15 min
cooking time 80 min
marinating time 1 hour

During cooking baste roast with pan juices, or cover with a few slices of bacon and cook so it does not dry out. Brown roasts by raising the oven temperature toward the end of cooking.





List of Ingredients



• 1 x 900g pork mini roast
  
• 2 tsp Italian seasoning
  
• 3 garlic cloves, crushed
  
• 3 tbs lemon juice (I might be tempted to add some zest too)
  
• 3 tbs olive oil
  






Instructions



1. Mix garlic, oil, seasoning and lemon juice and rub over roast, coating it evenly.
   
2. Cover and refridgerate for about 1 hour.
   
3. Preheat fan oven to 180C. Allow 40 minutes per 500g. Place pork in roasting pan and cook about 80 minutes until cooked. Test by inserting clean skewer and remove. Juices should run clear and internal temperature should be 70C
   
4. Rest 10 minutes inw arm oven, cut across grain and serve with gravy (instant unless you are clever) and seasonal veg (asparagus and carrot are good in season)
   






Final Comments


Leftover pork is good chopped into salads or on sandwiches.