Pork Loin Roast with Young Potatoes and Herbs
Main Dishes • Italian
Description
Pork loin roast with young potatoes and herbs.
Ingredients
- Star anise 4 pieces
- Pork tenderloin 5 lbs
- Rosemary 12 stalks
- Thyme 24 stalks
- Parsley 12 stalks
- Garlic 2 heads
- Onion 1 head
- Honey 3 spoons
- Salt 5 oz
- Green peppercorns 12 pieces
- Bay leaf 4 pieces
- Potato 20 oz
- Ghee 5 oz
- Clove 4 pieces
Step-by-Step Guide
Step 1
In a large pot, pour in two liters of water, add 100 grams of salt, and place twelve sprigs each of rosemary, thyme, and parsley, two heads of garlic cut in half, a bay leaf, whole peppercorns, honey, cloves, and star anise. Bring the mixture to a boil, then wait for it to cool down, and place a piece of pork loin in the pot, ensuring that all the fat and membranes have been removed beforehand. Leave it in the brine for eight hours.
Step 2
Take the salted pork and tie it with string across, between the ribs.
Step 3
Preheat the oven to 355°F and place the pork inside for one to one and a half hours.
Step 4
Meanwhile, boil the potatoes in salted water until tender. Then transfer them to a saucepan with bubbling clarified butter and sprigs of rosemary floating in the oil. Cook the potatoes in the butter, gently stirring to prevent them from breaking apart too much, for about fifteen more minutes.
Step 5
Remove the pork from the oven and let it rest for a while, wrapped in foil. Slice into individual ribs and serve with potatoes.
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