Chop the rosemary ... the pork is seared on all sides, place it on the baking sheet and continue to roast, about 6 more minutes. Finish: In a bowl combine 1 tablespoon olive oil with mustard ...

Rub oil all over pork and sprinkle with salt. Tie rosemary sprigs and lemon slices to pork using kitchen string. Grill pork, alternating between direct and indirect heat, turning every few minutes ...

Finely chop the sage leaves, rosemary, fennel leaves and flowers together. Butterfly the pork with a sharp knife to open it out to twice the length. Season the pork loin with flaky sea salt and ...

In a large resealable plastic bag, mix the cooled garlic oil with the shallots, lime leaves, orange zest, soy sauce, fish sauce, chiles, 8 of the thyme sprigs and the rosemary leaves. Add the ...

1. In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours. 2. Let the pork ...