Roast pork
- Olive Oil3 spoonfuls
- Black Pepper
- Dried oregano
- Rosemary
From previous steps
- Dry brined pork
Step 2: Season & roast the pork
Preheat the oven to 400° F/205° C.
Add 10 cloves of garlic to a mortar and pestle with a sprinkle of salt and bash into a paste. Add the pepper, oregano, rosemary, and the olive oil and mix together.
Pull the pork out of the fridge and dab any moisture with a paper towel. Rub the herb mixture on the exterior of the pork.
Toss it into the oven and until the internal temp hits 145° F/ 63° C.
Depending on the size of your pork this could take anywhere from around 45 mins to 2 hours.
Step 2: Season & roast the pork
Roast pork
- Olive Oil3 spoonfuls
- Black Pepper
- Dried oregano
- Rosemary
From previous steps
- Dry brined pork
Preheat the oven to 400° F/205° C.
Add 10 cloves of garlic to a mortar and pestle with a sprinkle of salt and bash into a paste. Add the pepper, oregano, rosemary, and the olive oil and mix together.
Pull the pork out of the fridge and dab any moisture with a paper towel. Rub the herb mixture on the exterior of the pork.
Toss it into the oven and until the internal temp hits 145° F/ 63° C.
Depending on the size of your pork this could take anywhere from around 45 mins to 2 hours.