roast pork from Florence

Name: roast pork from Florence
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 6 Garlic cloves; 3 Stem(s) Rosemary; 3 TABLESPOONS Olive oil; 2 kg Pork chop roast (let the bones release and take them with you); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Oil; 1 kg Tomatoes; 1/2 Pot of sage; 3 can(s) (each 425 ml; weight 255 g) white Italian beans; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

6 Garlic cloves
3 Stem(s) Rosemary
3 TABLESPOONS Olive oil
2 kg Pork chop roast (let the bones release and take them with you)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Oil
1 kg Tomatoes
1/2 Pot of sage
3 can(s) (each 425 ml; weight 255 g) white Italian beans
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon wedges
7-10 Tbsp Kitchen yarn

Directions

1
Peel the garlic and press 4 cloves through a garlic press. Finely chop the needles of 1 rosemary stalk and mix with garlic and 1 tablespoon of olive oil. Wash the meat and dab dry.
2
Cut a slit lengthwise into the meat and fill with prepared paste. Rub the meat with salt and pepper, cover with the remaining rosemary stems and wrap with kitchen string.
3
Place the roast on an oiled fat pan and cover with the bone that has come loose. Roast in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 30 minutes. Then finish cooking in the pre-heated oven (electric: 175 ° C/ gas: level 2) for approx. 45 minutes.
4
In the meantime chop the remaining garlic. Clean, wash and chop the tomatoes. Wash the sage, dab dry and remove the leaves. Rinse and drain the beans. Heat the remaining oil. Sauté garlic in it.
5
Add the tomatoes and cook for about 15 minutes. Heat the beans and sage in it. Season to taste with salt, pepper and lemon juice. Serve everything garnished with lemon wedges.