Two-colours roasted meat

Serve 6 people

• 1.200 g. loin of pork
• 150g. sliced bacon
• herbs – parsley, thyme,sweet majoram,sage,rosemary
• 1 shallot
• 1 glass of dry white wine
• salt, pepper, olive oil
• 1 knob of butter

Cut the meat along its length with 3/4 cuts, insert the bacon with the herbs finely chopped and mixed with salt and pepper into the gaps. Tightly tie up the meat with string or silicone lace. Brown the thinly chopped shallot with oil and butter, add the meat. Evenly brown the roast, add salt and pepper, sprinkle white wine and let it evaporate. Let the meat cook without lid for about 1 hour and a half. Leave the roast to cool down, slice it and serve with roasted potatoes.

Back