Pork and Herb Roulade
Ingredients
- Ingredients
- 1 ⅕ kilograms roasted pork roulade
- salt
- freshly ground peppers
- 3 garlic cloves
- 3 Tbsps finely chopped Basil
- 2 Tbsps finely chopped parsley
- 2 tsps chopped rosemary
- 2 tsps chopped oregano
- 2 tsps thyme
- 1 Tbsp chopped mint
- 8 chopped Sage
- 3 Tbsps lemon juice
- 2 tsps grated Lemon peel
- 5 Tbsps olive oil
- 200 milliliters dry white wine
Preparation steps
Pound the meat a little flat and rub with salt and pepper to taste. Peel garlic and squeeze through a press into a bowl.
Add the herbs to the garlic and mix with lemon juice, lemon zest and 2 tablespoons olive oil.
Rub meat with about 2/3 of the herb mixture rub. Roll the roast and tie with kitchen twine. Brush roast with the remaining herb mixture, wrap in foil and refrigerate for 3 hours.
In a large roasting pan, heat remaining olive oil and fry the roast over high heat. Then pour in wine and roast in a preheated oven 150°C (approximately 300°F) for 2 hours.
Baste meat with wine and drippings while roasting. Brown finished roast under the oven broiler or in a hot oven at 250°C (approximately 480°F) for about 5 minutes. Allow the meat to cool and cut into slices. Serve with potatoes, if desired.
