Pork Roast with Herbs

Ingredients

• 1 kg boneless pork loin cutlet
• 2 tbsp olive oil
• 2 tsp grated lemon zest
• 2 fresh rosemary sprigs
• 4 fresh bay leaves
• 6 thyme sprigs
• 2 Bay leaves
• 250 ml meat broth
• 250 ml dry white wine
• 4 tomatoes
• 400 g shallots
• 1 head of garlic
• 2 tsp coriander seeds
• a pinch of clove powder
• Salt
• black pepper (ground)
• fresh herbs (for garnish)

Instructions

1. 1.

   Peel the shallots and cut them in half lengthwise.

2. 2.

   Cut the head of garlic once across.

3. 3.

   Rub the pork with pepper and brown it all around in a hot pot with olive oil, then remove.

4. 4.

   Sauté the shallots and garlic in the fat, remove and set aside.

5. 5.

   Return the pork to the pot, pour in broth and wine, season with bay leaves, coriander, clove powder, and salt, add the herbs, cover and braise in a preheated oven at 180°C for about 1.5 hours.

6. 6.

   Brew the tomatoes, peel them, and quarter them.

7. 7.

   After 1.5 hours, add the shallots, garlic, and tomatoes and cook for another ~30 minutes.

8. 8.

   For serving slice the roast, return it to the pot, ladle with some sauce, and garnish with fresh herbs.