Gorgonzola roast in a Roman pot

Ingredients for 4 servings:

• 1 ½ kg roast pork (preferably not too lean)
• 400g Gorgonzola
• ½ liter white wine
• 2 m.-sized onion(s)
• 2 cloves garlic
• 250 ml cream
• some lemon juice
• some cognac
• 1 kg gnocchi
• some basil, fresh
• 40 g clarified butter
• Salt
• pepper
• 3 Pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the Roman pot and season the roast evenly with salt and pepper. Sear on all sides in clarified butter until a light brown crust develops. Meanwhile, preheat the oven to 180°C (fan oven). Remove the roast from the pan and use a sharp knife to score it into 1-2 cm thick slices, each 3/4 of the way through (not all the way to the bottom). Cut the Gorgonzola into the same number of slices and press the slices firmly between the meat. Then secure them lengthwise with cooking twine and tie tightly. Place the roast in the Roman pot along with approx. 400ml of white wine, the halved onions (with the skin on if you like), the garlic cloves, and the chili peppers, and bake in the oven for approx. 45 minutes. (Depending on the amount and thickness of the meat, this may take a little longer.) We recommend basting the entire roast 4-5 times with a mixture of lemon juice and cognac, or better yet, brushing it with it. This improves the consistency of the outer skin. Once cooking is over, remove the pot from the oven, leave the oven uncovered to cool, and then pour the liquid through a sieve into a saucepan. Gently heat the liquid and pour in the cream. Thicken with a little sauce thickener if desired. Season with salt and pepper and, if desired, the remaining wine, and allow to reduce slightly. Wrap the roast in aluminum foil and store in the slightly warm oven. Meanwhile, cook the gnocci and drain. Remove the roast, slice it, and serve/garnish both with the sauce and some fresh basil. Alternatively, you can also try the recipe for baked gnocchi, which can be found here.