Ingredients:
1000g Arista Pork
1 hot pepper 2 cloves garlic 1 tablespoon
rosemary 4 sage leaves 1 bunch of parsley
a branch of thyme 1 cup
20cl white wine broth
4 tablespoons olive oil
chopped parsley 1 pinch of salt freshly ground pepper 1
Procedure:
Tie the meat so that it remains compact. Chop the parsley, sage, rosemary and thyme, season with a pinch of salt, ground pepper and mix together. Rub with this mixture to the meat. Heat the oil in a thick-bottomed saucepan, add the garlic and crumbled chili cleansed. When the garlic is lightly golden, add meat and brown it evenly. When the meat has formed a slight crust, sprinkle with wine and cover. Cook on low heat for about 50 minutes, turning often and basting the meat with the gravy, and a bit 'of broth if needed. Serve the meat sliced.
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