For roast fans:
- 748 g rolled pork (pork loin)
- 32 g black olives
- 48 g air-dried tomatoes
- 1 pc. onion
- 72 g celery
- 2 pcs. stems of basil
- 2 tbsp. tomate paste
- 2 tbsp. olive oil
- 148 ml white wine
- 200 ml meat broth
- salt, pepper and kitchen twine
Pre-heat oven to 180 degrees (160 degrees in convection oven).
Finely chop olives, dried tomatoes, onions and celery. Pick the basil from the stems and chop finely as well. Mix everything with the tomato paste.
Cut the meat into a rolled roast and season with salt and pepper. Spread the vegetable mixture onto the meat and roll it up tightly. Wrap and tie it together with kitchen twine. Heat olive oil in a roasting pan and roast the meat on all sides. Douse with white wine and meat broth.
Place the roast in pre-heated oven on the middle rack for about 2 hours. Keep pouring the roast broth over the roast now and again. Remove the rolled roast from the roasting pan and remove the kitchen twine. Cut into slices before serving.
Serve with baguette or ciabatta bread and tomato salad.
Total time: ca. 30 Min.