Pork Roast

To prepare the pork roast, first tie the piece of meat with kitchen string so that it maintains its shape during cooking 1; for more details, you can check our guide "How to tie a roast". Salt 2 and massage the meat to season it evenly 3, then let it rest in the fridge for 30 minutes.

After the resting time, peel the shallot and slice it 4. In a pot, pour the oil and butter 5. When the butter is melted, add the shallot 6.

Also add the crushed garlic cloves 7, sprigs of thyme and rosemary 8, then sauté over medium heat for a few minutes 9.

At this point, lay the meat in the pot 10 and brown it on all sides over high heat for a total of about 5 minutes 11. Deglaze with the red wine 12.

Let the alcohol evaporate for about 5 minutes 13, then pour in the beef broth 14. Cover with the lid 15 and cook for about 40 minutes on low heat, turning the roast halfway through cooking.

After the cooking time, remove the roast from the pot 16 and remove the string 17, then wrap it in aluminum foil to keep it warm 18.

Now strain the cooking liquid into a small pot 19, then put it back on the heat 20 and reduce it over medium heat to about half of its initial volume; this will take about twenty minutes. Meanwhile, in a separate small bowl, pour the cornstarch and a splash of water 21.

Stir well to completely dissolve the cornstarch 22. When the sauce is almost ready, add the mixture to the small pot 23 and mix for a couple of minutes, then turn off the heat. You should achieve a consistency that coats the back of a spoon 24; if the sauce turns out too thick, you can thin it with a little broth.

You are ready to plate: cut the meat into slices 25 and arrange them on a serving plate, then garnish with aromatic herbs as desired 26. Drizzle with the red wine sauce 27 and serve your pork roast immediately!