Roast Pork with Rosemary

1. rinse meat, dry and season heartily with salt and pepper. Place on the fat pan. Roast in heated oven (electric kitchen stove: 175 °C /circulating air: 150 °C /gas: level 2) for 1 3/4 to 2 hours. Pour half of the clear soup gradually.

Rinse the rosemary and remove the needles. Rinse lemon and cut into slices. Clean, rinse and slice carrots and zucchini. Remove peel from garlic and cut into slices. Remove peel from potatoes, rinse and cut into coarse pieces.

Add potatoes, vegetables and garlic with the rest of the clear soup to the meat about 45 minutes before the end of roasting. Season with salt and pepper.

Spread rosemary and lemon slices evenly on the roast. Turn vegetables a few times to the other side. Slice roast and serve with vegetables.

Extra Tip:

Lean roasts stay exceptionally juicy if you steam them in a romaine pot. Since less clear soup evaporates here, only pour in about a quarter of a l.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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