Garlic Onion Roll Roast NT Reverse Cooked with Red Sauce

5 from 9 votes
Total Time 5 hours 15 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 409 kcal


  • 1 kg Fresh pork roast
  • 1 pinch Black pepper from the mill
  • 1 pinch Coarse sea salt
  • 1 pinch Hot paprika powder
  • 1 tbsp Clarified butter
  • 1 Tomato sauce
  • 1 Diced onions
  • 2 Garlic cloves chopped
  • 1 Finely chopped red chilli pepper
  • 1 pinch Sugar
  • 300 g Canned tomatoes
  • 30 ml Mild balsamic vinegar
  • 250 ml Vegetable stock
  • 1 tbsp Madeira wine
  • 1 pinch Sea salt
  • 1 pinch Black pepper from the mill
  • 1 tsp Finely chopped balsil
  • 1 pinch Fennel seed powder
  • 1 tbsp Olive oil


  • I had the roast be prepared by the butcher I trust. In addition to the onions, there were 6 finely chopped garlic cloves in the filling.
  • Preheat the electric oven (center of the oven) to 80 degrees. Season the roll roast and then put it on the wire rack for a few hours. When the core temperature of almost 70 degrees has been reached (takes about 5 hours), add toasted aromas to the roast in a pan for a short time.
  • For the red sauce, sauté the onion in the oil, then add the chilli and garlic and let it sauté a little. Now sweat the sugar while stirring.
  • Add the balsamic vinegar and let it simmer a little. Pour in the stock and bring to the boil while stirring. Now put the canned tomatoes in the pot and season everything together to taste.
  • Let the sauce simmer until it is nice and creamy, then add the Madeira and basil to the saucepan and bring everything to the boil again while stirring.
  • Remove the cord from the roast and either serve sliced ​​or cut into smaller pieces and arrange on a preheated platter. What is not eaten goes into the sauce for a leftover meal the next day.
  • As you can see in the pictures, we had a salad as a starter and pasta with the meat and the sauce.


Serving: 100gCalories: 409kcalCarbohydrates: 11.8gProtein: 2gFat: 37g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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