The Ribeye Club's Succulent Easter Feast: Whole Segovian Pork Recipe
Elevate your Easter table with The Ribeye Club's Whole Segovian Pork, marinated in olive oil, lemon, garlic, and herbs, roasted to perfection for a flavorful and tender main course.
Ingredients
- 1 Whole Segovian Pork (approximately 5 kg)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- Salt and freshly ground black pepper
- Optional: fresh parsley and lemon wedges for garnish
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