Ingredients
1.5 kg pork roast
4 cloves garlic, minced
2 sprigs fresh rosemary
4 tablespoons olive oil
1 lemon (juice and zest)
Salt and pepper to taste
200 ml vegetable stock
1 teaspoon sweet paprika
Instructions
STEP-BY-STEP INSTRUCTIONS
Prepare the marinade: In a bowl, combine the olive oil, minced garlic, lemon juice and zest, chopped rosemary, paprika, salt, and pepper.
Marinating the roast: Place the pork roast in a shallow dish and brush generously with the marinade. Marinate in the refrigerator for at least 2 hours, ideally overnight. Oven Preheating: Preheat your oven to 180°C (350°F).
Roasting: In a large skillet, heat a little olive oil over medium heat. Sear the roast on all sides until golden brown. Transfer the roast to a roasting pan. Add the vegetable broth around the roast and cover the pan with aluminum foil.
Cooking: Roast in the oven for about 1 hour, then remove the foil and cook for another 30 minutes, or until the roast reaches an internal temperature of 70°C (160°F).
Resting and Serving: Let the roast rest for 10 minutes before slicing. Serve with roasted vegetables or mashed potatoes.
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