Pork in foil


olive oil
1 big pork loins of ca. 450 g
6 twigs of majoram Tarot
6 bunches thyme Silverqueen or Mystic Lemon
6 little twigs of terragon Pfefferkorn
3 twigs of rosemary Abraxas
sea salt, black pepper
juice of 1/2 lemon


Heat some olive oil in a pan and gently roast the pork loins from all sides.

Brush a piece of baking paper with a bit of oil and add the herbs. Next, also add some salt and pepper. Then put the loins on it. Season with salt, pepper and the juice of ½ lemon.

Wrap up the loins in the kitchenfoil and thouroghly close the ends so the juice cannot leak. Heat the oven to 190°C and put the loins on a baking tin for 30 minutes.

Remove the kitchenfoil and carefully pour the gravy into a sauce boat.

The meat is to be cut into slices (angular to the fibre) and served with rice or noodles and mixed salad.

Enjoy your meal!