Herb-Crusted Pork Neck Roast
Herb-crusted pork neck roast © kvalifood.com
Pork neck roast cooked with herb butter is a flavourful and juicy dish. The butter melts into the meat during roasting and keeps it tender. Wrapped in roasting film or foil, the roast looks after itself in the oven — baked potatoes can go in at the same time.
Ingredients
Yields 4 servings
- 800 g–1 kg pork neck roast, rind removed
- salt, pepper
- roasting film (or aluminium foil)
Herb butter
- 50–75 g butter (or margarine), softened
- 1 tbsp chopped parsley
- 1 tbsp finely snipped chives
- 2 tsp finely chopped shallot
- 2 tsp finely snipped cress
- 2 tsp finely chopped tarragon
Accompaniments
- baked potatoes
- green salad
Directions
Herb butter
Mix softened butter with finely chopped parsley, chives, shallot, cress, and tarragon. Season with salt and pepper.
Preparation and wrapping
Preheat the oven to 435°F (225°C). Rub the meat with salt and pepper. Spread half the herb butter over all sides of the roast. Wrap tightly in roasting film or aluminium foil and seal the ends well. Place the roast seam-side up in an ovenproof dish.
Roasting
Put the dish in the middle of the oven at 435°F (225°C) for about 30 minutes. Reduce the heat to 300°F (150°C) and roast for a further 45–60 minutes. Turn the oven off and open the door slightly. Let the roast rest for 10 minutes.
Serving
Remove the film or foil and let the juices run out. Slice the roast thinly and spoon a little of the cooking juices over. Serve the remaining herb butter alongside — it goes particularly well with the baked potatoes.
Notes
- Place the roast seam-side up so the meat juices collect inside the parcel
- Baked potatoes can go in the oven at the same time as the roast — they will be ready at the same time
- Roasting film tolerates a maximum of 465°F (240°C); use foil if in doubt
- For a browned surface: fold back the film and brown the roast at 480°F (250°C) for the last 5–10 minutes
- The herbs can be varied: thyme, rosemary, basil, or garlic all work well