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Remove the meat from the pan. Add the cornstarch mix to the pan, scraping the bottom to incorporate to the gravy. Stir and cook until thicker. Cool the meat at room temperature, slice and serve dressed with the warm sauce.
1 garlic clove
2 tablespoons rosemary leaves
3 – 4 sage leaves
1 tablespoon thyme leaves
2 lb (1 Kg) pork roast
4 - 5 tablespoons extra-virgin olive oil
1/2 cup (60 cc) dry white wine
about 1/2 cup (60 cc) broth (or water)
1 tablespoon corn starch
Finely chop together garlic, rosemary leaves, sage, thyme, cloves, salt and pepper.
With a sharp knife make some incisions on the meat . . .
. . . and fill with the herbs.
Rub the surface of the meat with the rest of the herb mix.
Place the meat in the pan and brown lightly on all sides for few minutes.
Add wine, turn the heat to high, and when the wine is evaporated . . .
Cover and simmer on moderate heat for about one hour to one hour and 15 minutes. Occasionally turn the meat to cook on all sides, and add a little warm broth if necessary.
In a small bowl mix together the corn starch and 2 - 3 tablespoons water.
.. . . add about 1/2 cup broth (or water).
Pork Roast with Herbs
Arrosto di Maiale alle Erbe
How to Make a Tuscan Pork Roast