Pork roulade with garlic and tomato

prepare Prick with a pointed knife about 15 notches of 3 cm deep in the roulade, evenly distributed over the meat. Cut the notches into the holes of the net, so that the net stays intact. Remove the skins from the garlic and cut large toes in half lengthwise. Fill the notches with the garlic, the tomato and the rosemary. Sprinkle generously with salt and pepper. Heat the butter in the refractory casserole or frying pan and fry the meat in 6 min. Brown. Leave to cool and keep covered in the refrigerator if you do not start roasting the roulade immediately.

finish up. Allow the roulade to reach room temperature in about 30 minutes. Preheat the oven to 150 ° C. Fry the meat in the oven in the frying pan or an oven dish for approx. 45 minutes. After 30 minutes, spoon the shortening over the meat and brush the top with a brush with the balsamic vinegar. Remove from the oven, cover with aluminum foil and leave to rest for 5 minutes. Remove the net and cut the roulade into slices.