Tuscan pork with garlic mash

Last Updated on December 15, 2024

Roasted pork coated in a mixture of spices and herbs, served with garlic-potato mash. The meat is spicy, very tasty, and the garlic mash complements the roast pork perfectly.

Ingredients:

800 g of pork leg (shoulder) 2 tablespoons of cumin

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2 tablespoons of rosemary leaves 1 tbsp oregano 1 tsp crushed dried chillies olive oil ground pepper salt Mash: 800 g of potatoes 150 g of sour cream 100 g butter 2 pcs garlic cloves olive oil ground pepper water salt

Procedure:

Place each drumstick of garlic on a piece of foil, drizzle with 2 tablespoons of olive oil, season with salt and pepper, wrap, place on a baking tray and bake in a preheated oven at 190°C for 50 minutes.

Mix the cumin with the crushed dried chilli, finely chopped rosemary and oregano.

Rinse the cleaned meat, dry it, salt and pepper it on all sides, sear it on a hot pan lightly coated with oil on all sides so that it becomes browned, then rub 2 tablespoons of oil into the meat and coat it in the prepared mixture of spices and herbs, place it in a baking dish and bake it in a preheated oven at 140 °C for 4 hours until tender, basting the meat with the stock and basting with water during the baking time.

At the end of the baking process, cook the peeled potatoes, cut into smaller pieces, until tender, then drain them, mash them and whisk them together with the butter and cream until smooth, add salt to taste and finally stir in the squeezed roasted garlic.

Slice the butter and serve with the garlic mash.

Recommendation:

Pour some water into the pan with the stock after roasting the meat, let it bubble for a while to let it all come off the pan, then pour the contents of the pan into the roasting pan with the meat.