The roast pork always comes along quite hearty as a rule. This herbal roast pork recipe is an exception. Instead of beer, wine is added to the sauce, many herbs, lemon or lime bring a refreshing and exciting dish to the table.
Fantastic fresh herbs for roast pork: sage, thyme, rosemary, lavender, marjoram and lovage.
Plenty of fresh herbs bring wonderful aromas to the roast pork!
2. Roast Pork with Crusty “Krusperl” and Herbs
I love the Krusperl of the pork crusty roast and in the recipe I show you today a sure-fire variant for a Krusperl of the finest. The pork belly must not become hard, but soft and crispy. It must crispy crumble in the mouth, then it is just right. I use a shoulder of pork today, the meat is ideal for the herb roast. Instructions follow in the recipe.
3. Roast Pork Side Dishes
The classic side dishes bread dumplings, napkin dumplings and potato dumplings as well as sauerkraut are okay for this roast but not optimal. To the herb pork roast there is a braised white cabbage, glazed potatoes and root vegetables. These rather untypical side dishes for roast pork harmonise excellently with the fresh herbs.
Roast pork goes well with bread dumplings and sauerkraut but also with red cabbage and potato dumplings as in the recipe Roast pork from the oven with plums and red wine sauce
4. Practical: Aromatic Herb Roast Pork with Side Dishes in the Oven
The roast pork is of course prepared in the oven, all the side dishes in this recipe also. This is practical and pleasant, facilitates the preparation. This leaves room for creativity, saves time, which I then use for the perfect sauce.
Cleverly made – roast with side dishes, everything from the oven!
The plucked herbs, garlic and lemon or lime bring plenty of flavor to the roast pork.
The preparation of herb pork roast I show you in the following recipe step by step with many photos. I wish you every success!
Herbs Roast Pork Recipe
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Herb pork roast recipe by Thomas Sixt with step by step instructions, photos and chef tips! Now you can cook your own herb pork roast!
Cut the rind of the pork shoulder with a sharp knife. I cut the rind about 3-4 mm deep, so that the fat can escape well when roasting.
In addition, I cut a small rind pattern, which is better because the roast is easier to cut and carve later.
Cook the prepared, sliced shoulder of pork with the side of the rind facing downwards in a pan in salted water. I let the rind simmer for a good 15 minutes, my experience has shown that the Krusperl then become better.
Remove the meat with the cooked rind from the Reindl and allow to cool briefly. I'll put the roast in the fridge for a moment.
The fresh garden herbs thyme, rosemary, a little lavender, lovage and marjoram I pick conscientiously and take a lot of time for it. There's something meditative about it. The herbs are finely chopped with half of the garlic and the fine lemon grater.
I now prick deep pockets into the overcooled, prepared piece of meat from the front. I push the knife deep into the meat, so that later herbs arrive at the other end.
I then fill the herbs with a spoon into the previously cut meat pockets. Preheat the oven at 160°C top heat/air circulation so that the roast can later be pushed into the preheated oven.
The herb mixture is gradually stuffed into the meat pockets with a stick. Although this is expensive, it is worth it because the meat is flavoured from the inside with the herbs.
In addition, the outside of the roast is seasoned with herbs, salt and pepper. I save about 2 tablespoons of herbs for the sauce.
The roast is then returned to the Reindl, the slightly salted water from the rind boiling remains in the Reindl. I add halved cocktail tomatoes, remaining garlic and butter and pour in white wine. I lay the remaining bouquets of herbs on the roast. The herb pork roast is put into the preheated oven for 75 minutes.
Cut the white cabbage into eighths, place on a baking tray, sprinkle with salt, pepper, cumin and some sugar.
Peel the root vegetables carrots, yellow beets, parsley root, celery and the potatoes and cut into attractive pieces.
Dice the onion and sauté in a saucepan at low heat with the butter, bay leaves and allspice.
The sow's base for the herb sauce is allowed to taste for about 30 minutes at low heat, I then add the starch, pour in the white wine and vegetable stock, let the base boil once and then draw at low heat.
The herb pork roast after 70 minutes cooking time.
The gravy from the roast pork with herbs is poured into the sauce. The meat is put into the oven again and is pushed on the uppermost possible rail.
Pour the prepared vegetables into a bowl, add 50 ml water, butter, salt, pepper and nutmeg. Place the prepared cabbage and vegetables in the oven and cook together for 3o minutes. After ringing the bell, place the plate in the oven and leave everything in the oven for another 5 minutes.
The crispy herb roast pork is now ready. I am very satisfied with the result and with the crispy crust.
Cut the meat open, pass the sauce through a fine sieve and bring to the boil with the remaining fresh herbs.
Place the vegetables on the plate, add the sliced herb pork roast, if necessary place Krusperl on the meat, mix the sauce and place on the plate. Serve quickly and enjoy. Bon appetit!
6. Calories Roast pork with herbs and vegetables, the nutritional value at a glance
Herbs Roast Pork Recipe
Amount Per Serving
Calories 1041Calories from Fat 621
% Daily Value*
Total Fat 69g106%
Saturated Fat 30g150%
Polyunsaturated Fat 6g
Monounsaturated Fat 26g
Total Carbohydrates 38g13%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.
7. More phantastic Roast Pork Recipes on this German Cookblog