Grandma's Roast
Presentation
There's something magical about the aroma that fills the house on Sunday morning, right? Today I want to share with you the heart of my tradition: Nonna's Roast. It's not just a simple pork roast; it's a perfect balance of aromas—sage, rosemary, thyme, and marjoram—that make the pork loin juicy and unforgettable. The secret? Simply respect these aromas and timing. Are you ready to bring the authentic flavor of sweetest memories to the table? Let's get started!
Ingredients:
- 2000g pork loin
- 400g beef broth
- 40g butter
- 100g olive oil
- 100g celery
- 100g carrot
- 50g shallot
- 5 sage leaves
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig marjoram
- 2 cloves garlic
- salt to taste
- pepper to taste
Preparation:
If necessary 1 Remove excess fat from the piece of meat, 2 Then tie it with string and 3 Brown it in olive oil over a high flame on all sides.
4 Add the celery, carrot, and shallot, chopped into large pieces. Immediately add all the herbs, salt, and pepper. Reduce the heat to medium and cover the pot for a couple of minutes. 5 Then, turn the meat, season with salt and pepper again, and finally add all the broth. Cover the pot and cook for about 100 minutes, turning the meat every half hour. Once cooked, 6 remove the lid, raise the heat, and let the excess liquid evaporate.
7 Place the meat on a cutting board and remove all the vegetables and herbs from the pot. 8 Remove the string from the meat, wait at least 10 minutes, and 9 Slice the roast. Serve with your favorite side dish, but best of all, with its delicious sauce!
Advise
- The secret : The secret is using the right herbs. You can use any other herbs you like, but I recommend sticking to the recipe and you won't regret it.
- Resting : Once ready, let the roast rest for at least 10 minutes on the cutting board, so you get perfect slices.
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