Italian style pork roast
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A juicy pork roast requires a low cooking temperature. The outer fillet will be more delicate, but the cassoulet will be tastier. Whichever meat you choose, the pork, served with a great tomato sauce, is a great dish for Sunday lunch.
Ingredients for eight
. 1,2 kg pork tenderloin (for a smoother texture) or kassler (juicier) 1 tbsp olive oil 1 tsp salt 1 tsp black pepperp>Tomato sauce
3 ripe tomatoes, diced (from the summer harvest) or 1/2 bunch of good quality tomatoes (from the summer harvest).2 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp sugar 1 tsp black pepper 1 tsp salt 3 cloves of garlic 1 tsp salt 1 tsp salt 1 tsp salt 1 tsp salt 1 tbsp garlic cloves 1 tsp sugar 1 tsp sugar 1 tsp salt 1 tsp salt 1 tsp salt 1 tsp garlic cloves1 tablespoon of lemon juice
One hour before cooking, place the pork roast in the oven to cool. The good meat will not spoil in this time.
Heat the oven to 125C. Heat a thick-bottomed, ovenproof frying pan. Dry the surface of the meat with paper towels. Spread the olive oil on the pan and fry. Fry the meat until brown all over. Season with salt and pepper. Insert a roasting tester into the meat.
Slide the pan into the oven. Cook the meat until the meat reaches 65C on a thermometer. A roast weighing just over a kilo will cook in about an hour. Remove the pork roast from the oven and wrap it in foil to cool.
Place the same roasting pan back on the stove and rinse with water. Add the tomato and other sauce ingredients to the pan. Simmer the tomato sauce until thick.
Slice the pork roast very thinly and place in a serving dish. Spoon the tomato sauce over the pork and enjoy immediately.
