1 small rolled pork roast, about 2lbs
1/2 onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tbsp olive oil
1 tbsp herbes de Provence
1 1/2 cups tomato puree
Salt and pepper
Cut the strings, unroll the pork roast and flatten. Set aside.
Saute the onion and garlic in the olive oil until soft. Add the herbes, tomato puree, salt and pepper. Bring to a boil and simmer for 30-40 minutes. Allow to cool completely until stone cold.
Put the roast into a ziplock bag with the stone cold tomato sauce, squish around and refrigerate overnight.
Preheat the oven to 300 F and roast the pork for 1 1/2 -2 hours.