Italian Roast Pork with Vin Santo
Ingredients
- Ingredients
- 1 kilogram Roasted pork (from shoulder, without rind)
- salt
- freshly ground peppers
- 2 garlic cloves
- 4 sprigs rosemary
- 2 Tbsps fennel seeds
- 2 Tbsps vegetable oil
- 40 grams clarified butter
- 100 grams shallots
- 400 milliliters elderflower syrup
- 250 milliliters Beef broth
- 150 grams Cherry tomatoes
- 2 Fennel bulb
- cornstarch
Preparation steps
Rinse pork roast, pat dry and season with salt and pepper on all sides. Peel garlic and chop very finely. Rinse rosemary, shake dry, pluck off leaves and combine with fennel seeds and garlic. Coat meat with oil and press herb mixture into meat. Tie roast with a kitchen string.
Heat clarified butter in a roasting pan and brown meat on all sides. Peel shallots and halve, depending on size. Baste meat with half of Vin Santo, stuff with shallots and bake in preheated oven at 200°C (approximately 400°F) for about 1 hour, basting occasionally with meat juices. After about 30 minutes of cooking, add remaining wine and broth to the pan. Rinse and dry tomatoes. Rinse and clean fennel, cut into quarters. Add vegetables to roast about 10 minutes before the end of cooking.
Remove roast from oven and cover with aluminum foil. Let stand for 10 minutes. Combine cornstarch with a little water and add to vegetable sauce, mix well. Remove kitchen string from meat and cut roast into slices. Arrange on plates and serve with vegetable sauce.
