Spicy loin

Preparation:

Preparation: Tie up the meat, so that it remains compact. Chop the parsley, sage, rosemary and thyme, season with a pinch of salt, a grind of pepper and mix everything together. Rub the meat with this mixture. Heat the oil in a thick-bottomed saucepan, add the crumbled chilli and the peeled garlic. When the garlic is lightly browned, add the meat and brown it evenly. When the meat has formed a light crust, pour over the wine and cover. Cook over low heat for about 50 minutes, turning the meat often and sprinkling it with the cooking juices, and a little stock if needed. Serve the meat in slices.