Roast pork Florentine style

Name: Roast pork Florentine style
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 4–6 Branches of rosemary; 1⁄2 Federation Thyme; 4 Garlic cloves; 1.5 kg detached pork chop; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a little + 4 tablespoons olive oil; 1.5 kg Potatoes; 300 g small onions; 500 g small vine tomatoes; 2 (approx. 500 g) Courgette; 1⁄4 l dry white wine; 7-10 Tbsp Kitchen yarn

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

4–6 Branches of rosemary
1⁄2 Federation Thyme
4 Garlic cloves
1.5 kg detached pork chop
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a little + 4 tablespoons olive oil
1.5 kg Potatoes
300 g small onions
500 g small vine tomatoes
2 (approx. 500 g) Courgette
1⁄4 l dry white wine
7-10 Tbsp Kitchen yarn

Directions

1
Wash the herbs, dab dry. Peel garlic and chop finely. Wash the meat, dab dry and season all around with salt, pepper and garlic. Tie the herbs with kitchen string around the roast.
2
Place the roast on a lightly oiled fat pan, drizzle with 2 tablespoons of oil. Roast in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) 1 1⁄2-1 3⁄4 for hours.
3
Peel and wash the potatoes and cut into large cubes. After approx. 50 minutes spread around the roast. Season with salt and sprinkle with 2 tablespoons of oil.
4
Onions peel, in columns cut. Wash and halve the tomatoes. Clean, wash and cut the zucchini into thick slices. After another 20 minutes, add everything to the fat pan and season. Add wine and fry until done.
5
Dress everything.
6
Drink tip: a dry white wine, e.g. Pinot grigio.