Summary

Ingredients

• g 1,200 roast pork (back, loosened)
• Salt and pepper, from the mill
• 3 sprigs rosemary
• 1 bunch thyme, fresher
• 3 cloves garlic
• 1 teaspoon orange (s), untreated, the peel
• olive oil
• 50 g tomato (s), dried, pickled in oil
• 1 large onion (s)
• 200 ml wine, white, dry
• 200 ml broth

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Instructions

1. Preheat the oven to 80°C (176°F).
2. Strip the rosemary and thyme leaves from their stems. Mince the garlic and the orange peel. Mix the herb leaves, garlic, orange peel, salt, pepper, and enough olive oil to make a paste.
3. Heat olive oil in a large pan over medium heat. Brown the pork roast on all sides for about 10 minutes total, turning occasionally. Transfer to an ovenproof roasting dish and brush all over with the herb paste.
4. Roughly chop the onion and dried tomatoes, then sauté in the same pan over medium heat for 3-5 minutes until softened. Deglaze with the white wine, scraping the bottom. Pour the mixture around (not over) the herb paste on the roast.
5. Add the broth to the roasting dish.
6. Place the roasting dish in the preheated oven and cook at 80°C (176°F) for 5-6 hours until the internal temperature of the roast reaches 63°C (145°F).
7. Once cooked, puree the softened onions and tomatoes with the hot cooking liquid from the roasting dish. Serve the pureed mixture as a sauce with the roast.