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Pork in the oven with wild cherry

Oven-Roasted Pork Larded with Ramson

Craving a good piece of meat? Here you go! The recipe is simple, but the pork comes out top-notch. My husband's parents keep their own farm, and not long ago, for my mother-in-law's birthday, they butchered a pig and gave us a quarter of it. The very first thing I decided to make with that pork was this oven roast — it's one of my favorites, and I'll walk you through exactly how I do it.

Valeria

Recipe author

Composition / ingredients

Servings:

Ramson (wild garlic) (about 10 stalks)

Salt

Ground black pepper

Carrots

Pork

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 14 g

Fats 55 % 18 g

Carbohydrates 3 % 1 g

223 kcal

GI: 100 / 0 / 0

Cooking method

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Start with a piece of boneless pork and rinse it well. Peel the carrots and cut them into long matchsticks. Rinse the ramson stalks and cut them into pieces a couple of inches long. Using a sharp, thin knife, pierce deep slits all over the pork and push a piece of ramson and a stick of carrot into each one. Rub the meat all over with salt and pepper to taste. Set the pork on a greased baking sheet and roast in an oven preheated to 400°F (200°C) for about 50 to 60 minutes — you can leave it in a little longer to be sure it's cooked all the way through. When it's done, take the meat out, slice it into portions, and serve.