Herb-Crusted Pork Neck Roast

Prep 15 min Total 1 hr 55 min

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

  • 0.8-1 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