Roasted Pork with Herbs

▼Ingredients
2 kg to 2,5 kg pork shoulder loin (block)
1 package thyme (about 15g)
1 package (about 15g) rosemary
1 package sage (about 15g)
2 cloves garlic
12 bay leaves
50 ml white wine　　　
A pinch each of salt and pepper
50 ml olive oil
2 tablespoons olive oil
1 garlic clove
60g butter
1/2 of a lemon
15 small potatoes
▼Preparation
① Rub salt, pepper, grated garlic, white wine, and olive oil into pork shoulder.
Sprinkle with bay leaves, thyme, rosemary, and sage. (Rub olive oil or white wine over the herbs.) Cover the meat with the herbs and refrigerate for about 3 hours.
② Remove the herbs from (1).Heat the olives in a heatproof container with the pickling liquid from (1), fry the pickled herbs to release their aroma, remove them, add the meat and brown it with butter on all sides, and turn off the heat.
③ Remove the sprouts from the potatoes and cut them in half, crush the garlic cloves with their skins on, separate them into pieces and crush them and put them around the meat in ②, and put the herbs that you have taken out on top of and all over the pork.
④ Preheat the oven to 200 degrees.Bake for about 90　minutes.
⑤ Cut the grilled potatoes and garlic into bite-sized pieces.
Cut the grilled meat into bite-size pieces and serve with a squeeze of lemon.
Serve with fresh vegetables of your choice.