Roast Pork with Gorgonzola Sauce

Preheat the oven to 250 °C.

Using a pointed kitchen knife, make small incisions in the roast pork and press a little garlic and thyme into each of them. Season the roast with salt and pepper. Place in a roasting pan.

In a small pan, heat the clarified butter until smoking hot. Drizzle over the roast. Immediately place on the second rack from the bottom of the heated oven form and roast for fifteen minutes.

In the meantime, cut the potatoes in half, unpeeled. Cut scallions diagonally into pieces, regular onions into quarters.

After the fifteen min roasting time, reduce the oven temperature to 200 degrees. Spread the potatoes and onions evenly in the dish. Add the white wine. Put the roast pork back into the oven. Roast for another hour and a half.

At the same time mix the gorgonzola with the fresh cream. During the whole roasting time, regularly brush the meat and potatoes with it.

Wrap the roast in aluminum foil and rest for ten minutes before slicing. Keep potatoes and onions warm.

Add the rest of the Gorgonzola mixture to the roast and cook over high heat until creamy. Season the sauce with salt and freshly ground pepper. Serve separately with the meat.

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