Roast pork Florentine style

Ingredients for 6 servings:

• 6 sprigs rosemary
• ½ bunch thyme
• 4 garlic cloves
• 1 ½ kg roast pork, boned cutlet
• Salt
• pepper
• 4 tbsp olive oil
• 1 ½ kg potatoes
• 300 g onion(s), small
• 500 g tomatoes, small
• 2 zucchini, approx. 500 g
• 250 ml dry white wine
• some oil for the drip pan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Preheat oven to 150°C fan/gas mark 3. Lightly oil the roasting pan. Wash the herbs and pat dry. Peel and finely chop the garlic. Wash the meat, pat dry, and season generously all over with salt, pepper, and garlic. Tie the herbs around the roast with kitchen string, place on the roasting pan, and drizzle with 2 tablespoons of olive oil. Roast in the preheated oven for about 1 1/2 hours. Peel and wash the potatoes and cut into large cubes. After 40 minutes of roasting, arrange them around the roast. Season with salt and drizzle with 2 tablespoons of olive oil. Peel the onions and cut into wedges. Wash and halve the tomatoes. Trim, wash, and thickly slice the zucchini. Place on the roasting pan for the last 30 minutes, season with salt and pepper, pour in the wine, and finish roasting. If you have any leftovers, cut the roast into thin slices and serve cold as cold cuts. Season the vegetables with a little balsamic vinegar and serve as an antipasti.