Italian-style Pork Roast
Ingredients
- Ingredients
- 1 kilogram Pork cutlet (with bones)
- 1 onion
- 3 garlic cloves
- 1 bunch parsley
- ½ bunch Basil
- 2 oregano
- 3 thyme
- 1 rosemary
- 6 Sage
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 6 thin Slices (smoked, streaky bacon)
- 250 milliliters dry white wine
Preparation steps
Debone the pork, detatch meat very close to the bone, keeping bones intact. Scrape all meat off bones, reserving the bones in one piece.
Peel onion and garlic and chop finely. Rinse herbs, shake dry and chop finely. Mix herbs with the onion and garlic and stir in the oil.
Rub the meat with salt and pepper and sprinkle with the herb mixture. Place meat on the bone and lay bacon slices lengthwise over the meat. Bind with kitchen twine. Lay bone-side down on a wire rack over a baking sheet, place on the lowest rack in a preheated (200°C/approximately 400°F) oven and roast for about 30 minutes. Baste with white wine, reduce the temperature to 160°C (approximately 325°F) and cook until done, about 1 hour. Allow the finished meat to rest briefly, cut into slices and drizzle with pan juices.
