Ingredients for 4 people:
For the dressing:
400 ml water
6 peppercorns
5 cloves, stuck in an onion
2 bay leaves
2 juniper berries
6 - 8 tbsp. vinegar
1 ½ - 2 tsp. salt
For the roast:
800 - 1000 g lean pork
50 g clarified butter
1 onion
¼ tuber of celery
1 carrot
1 parsley root
1 stick of leek
For the sauce:
1 tablespoon flour
125 ml sour cream
1 tablespoon cranberries
125 ml red wine
salt
Pepper from the mill
Preparation:
1. For the marinade, boil all ingredients from water to salt. Pour hot over the pork. Refrigerate for 3 days and let marinate, turning meat occasionally. Remove meat from the marinade and pat dry with paper towel. Pour approx. 50 ml through a sieve and keep the marinade.
2. Preheat oven to 200 degrees (180 degrees convection oven).
3. Put clarified butter in a roasting pan, brown meat all around, add vegetables.
Deglaze with red wine and the pickle.
4. Roast the meat in the preheated oven for about 60-90 minutes.
5. Remove the cooked roast from the gravy and keep warm.
6. Dissolve the gravy, bring to the boil, stir and thicken with flour and sour cream. Season with salt and pepper and refine with cranberries. Carve the roast and serve with vegetables and sauce.
Tip: Parsley potatoes are a good side dish.
Preparation time approx. 60 minutes (plus waiting time).
Nutritional values per serving approx.:
Calories: 604
joules: 2527
Protein: 47,8 g
Fat: 41,1 g
Carbohydrates: 7.0 g
(FoodCentrale by ddp images)
