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🍽️ Juicy Pork Roast with Mediterranean Flavors

512 kcal · 30 min · 4 servings

Ingredients

• 1 kg pork roll roast (kitchen-ready)
• 1 tbsp Pesto Rosso
• salt
• pepper (from the mill)
• 2 onions
• 4 garlic cloves
• 100 g dried tomatoes (packed in oil)
• 150 g black olives (pitted)
• 4 tbsp olive oil
• 2 tbsp chopped pine nuts
• 100 ml dry white wine
• 2 rosemary sprigs
• 1 thyme sprig
• 2 sage leaves
• 150 ml meat broth

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the meat under running water and pat it dry with kitchen paper.
3. 3. Lay the meat flat.
4. 4. Spread a thin layer of pesto over the surface.
5. 5. Season the meat with salt and pepper.
6. 6. Peel the onions and cut them into eight wedges.
7. 7. Peel the garlic cloves.
8. 8. Drain the tomatoes and olives.
9. 9. Finely chop the drained tomatoes and olives.
10. 10. Take a bowl and add one-third of the chopped tomatoes and olives.
11. 11. Add two tablespoons of tomato oil.
12. 12. Add two tablespoons of olive oil.
13. 13. Add a handful of pine nuts.
14. 14. Finely chop two to three garlic cloves.
15. 15. Add a few pieces of the cut onions.
16. 16. Mix these ingredients well together.
17. 17. Distribute this mixture evenly over the prepared meat.
18. 18. Repeat steps 10 to 17 with the second third of the tomato and olive mixture.
19. 19. Repeat steps 10 to 17 with the remaining third of the tomato and olive mixture.
20. 20. Roll the meat tightly into a roll (roulade).
21. 21. Tie the roll securely with kitchen twine at several points.
22. 22. Heat oil in a large casserole dish.
23. 23. Sear the meat roll on all sides.
24. 24. Deglaze the meat with wine.
25. 25. Distribute the remaining olives around the roast.
26. 26. Add the remaining garlic cloves around the roast.
27. 27. Add the remaining onion pieces around the roast.
28. 28. Sprinkle the herbs around the roast.
29. 29. Pour in the meat broth.
30. 30. Place the casserole dish in the preheated oven.
31. 31. Braise the roast for one and a half to two hours.
32. 32. Add more broth as needed during the cooking time.
33. 33. Remove the kitchen twine before serving.
34. 34. Slice the roast.
35. 35. Arrange the slices on plates.

Nutrition per serving

• kcal: 512
• Protein: 36 g · Fett/Fat: 35 g · Carbs: 9 g