For ➋500 g pork roast
2 potatoes
3 onions
2 firm apples, a little bit sour
100 g pumpkin flesh
15 cl dry white wine
1 tbs herbes de Provence*
1 ts Chinese 5-spice powder**
salt & pepper to taste**
Rub pork with half of the mixed herbs and spices, then place roast in a large roasting pan. Roast in a 180°C oven for 30 m.
Add the vegetables and apple and pour the wine and remaining herbs over all. Add salt and pepper and roast half an hour or more until veggies are browned.
Let roast rest for 10 m in a warm place and serve.
*Or make your own mixture from thyme, bay leaves, rosemary, summer savory, cloves, lavender, tarragon, chervil, sage, marjoram, basil, fennel seed and orange zest. Commercial Italian herbs mixture might do the job too.
**Commercial 5-spice mixed with coarse salt will do. 5-spice consists of ground cinnamon, fennel, star anise, cloves and Szechwan pepper.
