Herb stuffed roast pork

1 boneless pork roasting joint, can be loin, leg, shoulder or belly
bunch of fresh coriander
1/2 cup Olive Oil
salt
1 whole fresh garlic, peeled and thinly sliced
freshly milled black pepper
zest of one lemon

Instructions

Preheat oven to 180 degree Celsius.

Lay out the joint on a board. Blot dry with paper. With the skin side facing up, score lines through the skin using a very sharp knife (be careful!). Rub salt,pepper, and plenty of olive oil into the skin, right through into the cuts you have just made.

Wash and chop the coriander.

Flip the pork over so that the skin side is now facing down. Make a couple of deep cuts into the meat, without cutting all the way. Stuff the slots with garlic slices, fresh coriander, lemon zest, salt, pepper and more olive oil. Roll and tie up the joint with strings. Cook in the preheated oven until cooked through, or better still, be guided by a meat thermometer, and cook until the meat reaches 75 degrees Celsius.

Remove the joint from the oven and allow the joint to rest in a warm place for about 20 minutes, then carve into slices and serve.