Tuscan Roast Pork

Rub the loin with a mixture of salt, pepper, rosemary, oregano and sage. Roast in the oven with a little water at about 200 °C for about 1 1/2 hours – depending on the size of the meat. Baste again and again with its own juices. Let cool and cut into slices. Before serving, fry in olive oil,mixed with gravy. For the rosemary roast potatoes, slice the cooked and peeled potatoes. Fry them in a pan (preferably an old cast-iron one) in lard. Add the rosemary, season with salt and pepper.

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