Cook the Book: Roast Pork with Thyme and Parsley

Ingredients

• 1 bunch parsley fresh finely chopped
• 5  garlic clove finely chopped
• 6 servings pepper black
• 1  ham fresh boneless
• 1  pork tenderloin 
• 2  shallots finely chopped
• 3  thyme sprigs fresh

Equipment

• oven
• kitchen twine

Directions

1. Preheat the oven to 325°F. Trim the picnic ham, then cut it into a rectangle the same length as the tenderloin.
2. Remove the leaves from the thyme and mix with the parsley.
3. Sprinkle the mixture over the picnic ham, then sprinkle with the garlic and shallots. Season well with salt.
4. Place the tenderloin along one side of the picnic ham, then roll up the pork tightly. Tie with kitchen string and roll in pepper.
5. Roast in the oven, turning frequently, for 2 hours, until highly caramelized. The roast can be eaten hot or cold.