Have the roast pork cut to size by the butcher beforehand or cut it yourself accordingly (although it is a bit complicated, some butchers do not work as carefully as you would like).
Chop the sun-dried tomatoes, finely grate the Parmesan, add 1 teaspoon oregano and a tablespoon of basil (finely chopped). Mix the whole thing with 2 tablespoons of tomato paste.
Season the roll roast on both sides with salt and pepper and brush the inside with the paste. To prevent the filling from being squeezed out when rolling up, leave the edge a little free.
Now roll up the roast. If you have a wide piece, you can also roll up the roast from the long side, then it will not be as thick, otherwise just as it was.
Tie the roast tightly with kitchen twine and simply push in any filling that has fallen out.
Sear the roast on all sides in a roasting pan (really not too long, otherwise the meat will be tough). Mix 800 ml of water with the contents of the pre-pack (the instructions on how to prepare the pack can be ignored) and use it to deglaze the roast.
Now put the whole thing in the preheated oven for 80 minutes at 200 degrees (electric stove).
Every 10 minutes, use a ladle to pour a little sauce over the roast and turn the roast halfway through.
Then mix the remaining 2 tablespoons of tomato paste with the sauce and add the halved cherry tomatoes. Put the whole thing in the oven for another 10 minutes.
At the end, remove the roast and cut into slices. Serve the cherry tomatoes with the roast and season the sauce with a teaspoon of oregano and salt and pepper.
Finally, squeeze out half a lime and add enough juice to the sauce until it has a slightly fruity aftertaste. You have to be careful, because the scent of the lime is very strong, so that you quickly have the feeling that you are receiving a lime sauce, but the taste is not clear enough.
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