Cold Roast with Mediterranean Herb Mayonnaise

In a baking bowl, whisk the yolks until creamy. Add the canola oil and olive oil, first drop by drop, later in a thin stream, stirring continuously. Season the mayo with vinegar, lemon zest and a little juice of one lemon.

Chop the kitchen herbs and the caper berries and add them to the mayo form. Blanch the tomatoes with hot water, peel them and cut them into small cubes.

Boil the whole egg for 10 minutes, rinse, remove the shell and cut twice with an egg slicer to make small cubes. Fold the egg and tomato cubes into the herb mayonnaise. Season with salt and pepper.

Season the pork loin with salt and pepper and sear on all sides in sunflower oil or other vegetable oil in a frying pan. Then roast in the oven at 160 °C until a core temperature of 60 °C is reached (approx. 45 min).

After cooling, cut the roast and bring to the table with the herb mayonnaise.

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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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