Blackened roast pork with carrots

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   The day before, peel and finely chop the garlic and ginger. Rinse organic orange hot, dry and grate peel. Mix orange peel with maple syrup, soy sauce, pepper, ginger and garlic.

2. 2

   Wash the meat, dab dry and cut diagonally into the rind. Place the meat with the marinade in the freezer bag, seal well and massage the marinade into the meat, turning the bag several times.

3. 3

   Marinate overnight in the refrigerator.

4. 4

   Preheat oven the next day (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel 2 oranges so that the white skin is completely removed, cut into slices. Coat the fat pan (deep baking tray) with oil, line it with orange slices in the middle.

5. 5

   Take the meat out of the bag, let the marinade drain and collect it. Rub the meat all around with approx. 2 tsp salt and place the meat side on the orange slices.

6. 6

   Roast in the hot oven on the second rail from below for about 2 1⁄2 hours. Squeeze juice from 2 oranges and measure 150 ml of juice. Approx. 1 1⁄2 hours before the end of the frying time orange juice, remaining meat marinade and 1⁄4 l water for frying g

7. 7

   Peel and wash the carrots and cut them in half lengthwise. Onions peel and cut into slices. Distribute everything around the roast about 45 minutes before the end of the frying time. Season with salt and pepper and braise.

8. 8

   Turn the vegetables once in between. Let the finished roast rest in the switched off oven for about 10 minutes. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
680 kcal

CARBS
17 g

FATS
39 g

PROTEINS
60 g