Herbed roast pork with tomato-shallots vegetables

Name: Herbed roast pork with tomato-shallots vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 collar Rosemary and sage; 4 Garlic cloves; 1 TEASPOON Fennel seeds; 1 kg Roast pork without rind (e.g. detached neck); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 250 g Shallots; 350 g cherry tomatoes; 1 TEASPOON Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 collar Rosemary and sage
4 Garlic cloves
1 TEASPOON Fennel seeds
1 kg Roast pork without rind (e.g. detached neck)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
250 g Shallots
350 g cherry tomatoes
1 TEASPOON Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Wash the herbs and dab dry. Pluck rosemary needles and sage leaves, except for something to garnish, from the stems and chop finely. Peel garlic and press it through a garlic press.
2
Mix fennel seeds, herbs and garlic. Wash the roast, dab dry and cut all around with a knife about 2 cm deep. Fill herb mixture into the cuts. Rub the roast with salt, pepper and the remaining herb mixture.
3
Tie together with kitchen string to a roll roast. Rinse the fat pan of the oven with water. Place roast on top. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-1 3/4 hours.
4
After half of the frying time, pour on 250 ml broth. About 30 minutes before the end of the frying time, peel and halve the shallots. Wash, clean and halve the tomatoes. Spread the vegetables around the roast and braise with them.
5
Remove the roast and keep it warm. Remove the vegetables from the fat pan and keep warm as well. Deglaze the roast with 250 ml broth. Pour into a pot and bring to the boil. Stir starch and 2 tablespoons of water until smooth.
6
Stir in starch and bring to the boil again. Arrange everything together. Garnish with remaining rosemary and sage and serve with sauce. Garnish with a sliced, fried garlic bulb as desired.