Pork roasted with bay leaves and pepper

Ingredients

• 1 1/2 kg Pork rib roast
• 90 g Mustard
• 3 pcs Onion, cut into wedges
• 60 g Parsley, fresh
• 7 1/2 pcs Fresh ground pepper
• 6 pcs Bay leaf, whole, dried
• 6 pcs Garlic cloves
• 2 1/4 tbsp Olive oil
• 1 1/2 tsp Salt, fresh ground
• 3/4 tsp Fresh ground pepper

Method

1. Preheat oven to 180°C.
2. Using a sharp knife, finely chop garlic and bay leaves together.
3. Gather into a pile; sprinkle with 2 teaspoons coarse salt and 1/2 teaspoon ground pepper. Using the flat side of the knife blade, mash mixture into a paste. Set aside.
4. On a large-rimmed baking sheet, toss onions with 2 tablespoons oil; season with salt and pepper. Push onions to the edges of baking sheet.
5. Place pork in centre of sheet, fatty side up; rub top with remaining tablespoon oil, and press on garlic mixture, coating evenly. Sprinkle with peppercorns and remaining pepper.
6. Roast, dabbing occasionally with pan juices, until an instant-read thermometer inserted in centre of meat registers 70°C for 65 to 75 minutes.
7. Transfer roast and onions to serving platter; tent with aluminium foil and set aside to rest for 10 minutes.
8. Slice and serve with mustard blended with parsley.