Summary

Ingredients

• 1.2 kg pork from the back approx. 1-
• 250 ml white wine, dry
• 2 sprigs marjoram, only the leaves finely chopped
• 2 sprigs thyme, only the leaves finely chopped
• 3 sprigs rosemary
• 3 cloves garlic, peeled and finely chopped
• 2 stalks celery, finely chopped
• 2 spring onions, finely chopped
• 1 leek, only the white finely chopped
• 500 g potato (s), small ones (patties) washed
• 500 g onion (s), small peeled
• salt and pepper

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Instructions

1. Cut or roll out the meat lengthways. Salt, pepper, top with the chopped herbs and garlic. Roll up the meat again and tie it with a twine like a roll roast. Tuck the rosemary sprigs all around under the twine. Salt and pepper on the outside. Cover and let rest for an hour.
2. Sear the meat all around, remove it.
3. Put the potatoes and onions in a saucepan, place the meat on top and spread the celery and spring onions on top. Pour white wine on top and cook covered for more or less 40 minutes at 180 °. Turn the meat every now and then.
4. For the last 5-10 minutes, increase the heat to 220 ° and switch to hot air.