Score the pork rind of the roast in a diamond shape. Press garlic clove into the oil, stir through with herbs, salt and pepper and spread on the meat. Sprinkle sesame seeds on top and press until smooth. Cut carrots diagonally into 4 cm long pieces, onions into eighths and mix with whole potatoes, season with salt and pepper.
Put the roast in a roasting pan, place the vegetables around it. Pour wine and clear soup and put the closed vessel in the cold oven.
E: bottom. T: 225 °C / 120 to 130 min. Remove lid 10 min before end of cooking time and continue roasting openly so that the pork rind becomes crispy. Sprinkle chervil on top.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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