Herb roast pork with braised tomatoes

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel the onions and cut them into large slices. Wash the herbs and shake dry. Pluck sage leaves from the stems. Wash meat, dab dry and season with salt and pepper.

2. 2

   Place 2 sprigs of rosemary, 2 stalks each of thyme, oregano and sage leaves (except for one leaf for garnishing) on the roast (put the remaining herbs in a cool place again) and wrap with kitchen string.

3. 3

   Place the roast on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours. In the meantime clean, wash and halve the tomatoes.

4. 4

   Pluck leaves of the remaining thyme from the stalks. Halve the garlic bulb and peel the cloves from the 1/2 bulb. Sprinkle tomatoes, garlic half and toes with thyme and place on the fat pan about 45 minutes before the end of the frying time, season with salt and pepper.

5. 5

   Cook the pasta in boiling salted water according to the instructions on the packet. Remove roast from the oven, garnish with remaining herbs, cut open. Arrange on a plate with tomatoes, garlic, onions and stock.

6. 6

   Add ribbon noodles.

Nutrition Facts

KCAL
720 kcal

CARBS
45 g

FATS
36 g

PROTEINS
54 g