Glazed Kasselerbraten

Name: Glazed Kasselerbraten
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg triggered pork loin; 2-3 TABLESPOONS Oil; 500 g Carrots; 1 (approx. 250 g) Stalk leek (leek); 100 g Shallots; 4 Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Pot of thyme; 1 TABLESPOON Peppercorns; 3 TABLESPOONS Honey; 2 TABLESPOONS Brandy; 300 ml Vegetable broth (instant); 7-10 Tbsp Thyme

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg triggered pork loin
2-3 TABLESPOONS Oil
500 g Carrots
1 (approx. 250 g) Stalk leek (leek)
100 g Shallots
4 Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Pot of thyme
1 TABLESPOON Peppercorns
3 TABLESPOONS Honey
2 TABLESPOONS Brandy
300 ml Vegetable broth (instant)
7-10 Tbsp Thyme

Directions

1
Wash the cured pork loin and pat dry. Fry all around in hot oil. Place on a rack and place in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Push the fat pan underneath. First cook for approx. 30 minutes. In the meantime peel and wash the carrots.
2
Clean and wash the leek. Cut both into 3-4 cm pieces. Peel the shallots. Wash, clean and quarter the tomatoes. Spread prepared ingredients on the fat pan, season with salt and pepper. Cook for another 15 minutes. Wash and chop the thyme. Crush the peppercorns. Mix both with honey and brandy. Deglaze roast and vegetables with broth. Spread honey mixture over the roast and cook for another 15 minutes. Cut the roast open and serve with the vegetables.
3
Wash and chop the thyme. Crush the peppercorns. Mix both with honey and brandy. Deglaze roast and vegetables with broth. Spread honey mixture over the roast and cook for another 15 minutes. Cut the roast open and serve with the vegetables. Serve garnished with thyme. Roast titbits taste great with it