Recipe: Pork Roast

1 Preheat your oven to 180°C.
2/ Salt and pepper the roast and rub it with thyme, let rest in the refrigerator covered with plastic wrap the night before.
3/ Heat sunflower oil in a hot Dutch oven and brown the roast 3 minutes on each side until the meat is well browned.
4/ Mix the chicken broth, white wine, coriander, juniper berries, bay leaf, tabasco. Put the roast in the oven and baste with the mixture (at the level of the meat). Add the garlic cloves and place in oven for 1 hour.
5/ In the meantime blanch your tomatoes, hollow them out then cut into small dice, and mince the shallots.
6/ Heat a drizzle of olive oil in a saucepan, add the shallots and tomato dice, sweat them, then add 2 ladles of the meat cooking liquid, adjust seasoning, blend and reduce by a third, keep warm.
7/ Remove the meat from the oven, let rest 15 minutes, slice thinly, plate on a bed of tomato puree.
I serve this dish with a broccoli puree and a celery puree.
Enjoy.