Ingredients

Method

• 4 T olive oil
• 2 T rosemary, finely chopped
• 6 cloves garlic, finely chopped
• 2 t lemon zest
• approx. 1.4 kg pork rib-eye or sirloin on the bone , at room temperature
• 1 cup verjuice

Method

Ingredients

1. Preheat the oven to 195°C. Mix the oil, rosemary, garlic and lemon zest.

2. Place the meat on a roasting rack that fits into a roasting tray. Using a sharp knife, make small incisions all over the meat. Rub the olive oil mixture all over the making sure it penetrates the incisions. Pour over the verjuice and roast for 3 hours.

3. Increase the oven’s temperature to 220°C and roast for a further 5 minutes.

4. Remove from the oven and rest for 15 minutes. Slice and serve.

Cook's note: Serve the pork with roast potatoes that can be added to the pan juices 1½ hours into the cooking time. You could also add a bunch of grapes halfway through. Swap the verjuice for white wine if you like.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom