Roast Pork

Instructions

1. 1

   To prepare the roast pork, first tie the piece of meat with kitchen twine so that it maintains its shape during cooking; for more details, you can consult our "How to tie the roast" guide. Salt and massage the meat to season it evenly, then let it rest in the refrigerator for 30 minutes.

2. 2

   After the resting time, peel and slice the shallot. In a saucepan, pour in the oil and butter. When the butter has melted, add the shallot.

3. 3

   Also add the crushed garlic cloves, the thyme and rosemary sprigs, then sauté over medium heat for a few minutes.

4. 4

   At this point, place the meat in the saucepan and brown it on all sides over high heat for a total of about 5 minutes. Deglaze with the red wine.

5. 5

   Let the alcohol evaporate for about 5 minutes, then pour in the beef broth. Close with the lid and cook for about 40 minutes over low heat, turning the roast halfway through cooking.

6. 6

   After the cooking time, remove the roast from the saucepan and remove the twine, then wrap it in aluminum foil to keep it warm.

7. 7

   Now filter the cooking liquid into a small saucepan, then put it back on the heat and let it reduce over medium heat until it is about half of its original volume; this will take about twenty minutes. In the meantime, in a separate bowl, pour in the cornstarch and a little water.

8. 8

   Mix well to dissolve the cornstarch completely. When the sauce is almost ready, add the mixture to the saucepan and mix for a couple of minutes, then turn off the heat. You should obtain a consistency that coats the back of the spoon; if the sauce turns out to be too thick, you can thin it with a little broth.

9. 9

   You are ready to serve: cut the meat into slices and arrange them on a serving plate, then garnish with fresh herbs as desired. Drizzle with the red wine sauce and serve your roast pork immediately!