Rollade with herbs and garlic
Pork fillet of roulade with rosemary, thyme and garlic from the oven.
Allow the roulade to reach room temperature in an hour.
Preheat the oven to 175 ºC.
Using a pointed knife, prick evenly in the roulade of approx. 3 cm deep. Do that in the holes of the net so that this remains intact.
Halve the big cloves of garlic. Cut the rosemary and the thyme into twigs of 4 cm.
Fill the notches with the garlic, rosemary and thyme. Put any remaining rosemary and thyme between the net and the meat.
Sprinkle the roulade with salt and pepper.
Heat the butter and oil in an oven-proof frying pan. Roast the meat in 4 min. Brown.
Put the pan without lid in the middle of the oven and roast the roulade for about 45 minutes. Baste halfway with shortening.
Allow the roulade to rest for 10 minutes with the lid on the pan.
If necessary, remove the net and cut into slices.
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