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Ingredients
Herb Roasted Pork
- Ingredients
- 1 kilogram Pork cutlet (boneless)
- 1 onion
- 3 garlic cloves
- 1 bunch parsley
- ½ bunch Basil
- 2 sprigs oregano
- 3 sprigs thyme
- 1 sprig rosemary
- 6 Sage
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 6 thin slices Bacon (smoked, sliced)
- 150 milliliters dry white wine
- 250 milliliters Vegetable broth
Peel onion and garlic and chop finely. Rinse parsley, basil, oregano, thyme, rosemary and sage, shake dry and chop finely. Mix chopped herbs in a bowl with onion and garlic, add oil and stir. Preheat the oven to 200°C (approximately 400°F).
Rub pork with salt and pepper and brush on all sides with herb mixture. Place pork in a roasting pan, cover with bacon and cook in the preheated oven for about 30 minutes. Then add broth and wine to the roasting pan, reduce the oven temperature to 160°C (approximately 350°F) and cook for approximately 1 hour until done.
Peel potatoes, cut in half or into thick slices and add to the roasting pan about 20 minutes before the end of cooking.
Remove the pork roast from the roasting pan and let rest. Remove bacon and cut pork into slices. Serve on a platter drizzled with roasting juices.