Marinated herb roast

Name: Marinated herb roast
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1-2 Branches of rosemary; 1/2 Potty/bunch of thyme; 2-3 Garlic cloves; 1 kg Pork escalope; 7-10 Tbsp salt, pepper, 3/8 l white wine; 7-10 Tbsp Grease; 1 baby onion; 2 (approx. 400 g) Courgette; 2 (approx. 500 g) Aubergines; 2-3 TABLESPOONS Olive oil; 200 ml Tomato juice; 7-10 Tbsp Kitchen yarn; 1 large freezer bag

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1-2 Branches of rosemary
1/2 Potty/bunch of thyme
2-3 Garlic cloves
1 kg Pork escalope
7-10 Tbsp salt, pepper, 3/8 l white wine
7-10 Tbsp Grease
1 baby onion
2 (approx. 400 g) Courgette
2 (approx. 500 g) Aubergines
2-3 TABLESPOONS Olive oil
200 ml Tomato juice
7-10 Tbsp Kitchen yarn
1 large freezer bag

Directions

1
Wash herbs. Peel and chop the garlic. Dab the meat dry. Rub with salt, pepper and garlic. Cover with the herbs and wrap with yarn. Put the roast and wine in the freezer bag, close well. Marinate for at least 4 hours, turning
2
Pour off the marinade and collect. Roast the meat in a greased roaster in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 3/4 hours. Pour on the marinade bit by bit
3
Peel the onion. Clean and wash the vegetables. Cut everything into small pieces. After about 1 hour spread around the roast. Sprinkle with oil and braise
4
Turn the vegetables 20 minutes before the end of the cooking time and pour on the tomato juice. Season with salt and pepper. Arrange everything. Roast potatoes go well with it