Italian roast pork

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Drain the tomatoes and chop them roughly. Wash basil, shake dry and chop coarsely. Mix tomatoes and basil and season with a little salt and pepper. Wash the meat and dab dry. Cut 2 pockets (approx. 2 cm deep) lengthwise on the top side of the meat. Season meat all around with salt. Fill with ham slices and tomato-basil mixture. Tie the meat into shape with kitchen twine

2. 2

   Heat the clarified butter in a roasting pan and fry the pork loin vigorously on all sides, turning it over. (Keep the roasting set for the sauce!) Remove the roast and place it on the oiled fat pan of the oven. Cook in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable) for approx. 2 3/4 hours. Brush the roast with tomato oil from time to time. (You should work with a thermometer, as the cooking time varies. The core temperature should be about 70° C at the end). Peel and finely dice the onion. Put the onion in the frying set (roaster) and fry briefly. Deglaze with meat stock and wine and let simmer for about 3 minutes. Thicken sauce with sauce thickener. Season to taste with salt, pepper and sugar

3. 3

   Heat the oil in a large frying pan. Fry the gnocchi for 4-5 minutes, turning them over

4. 4

   Arrange sauce and roast on a plate. Sprinkle with pepper and sprinkle with basil. Add the gnocchi

5. 5

   With 6 people:

Nutrition Facts

KCAL
590 kcal

CARBS
36 g

FATS
27 g

PROTEINS
50 g