Marinade for the pork joint:
½ tin chopped tomatoes
1 brown onion, chopped or sliced
100ml red wine
½ tsp garlic salt
2 tsp Italian seasoning
1 tsp salt
½ tsp paprika
Mix all ingredients together and put into a resealable bag together with the pork joint for a good 3-4 hours. Let the pork joint reach room temperature before roasting. Place the pork joint in a roasting tray, pour the marinade on top of the joint and pour some pork stock (just more than half a cup, made up by 1 stock cube and boiling water). The stock is added to avoid the roast burning. Cover with foil and roast at 180 degrees (fan oven) for 35 minutes per 500g of meat + another 35 minutes. After the roasting is done, let the joint rest uncovered for about 15 minutes for maximum succulence and tenderness. Carve thin slices.
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