Pork loin with crust

Name: Pork loin with crust
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.4 kg Pork loin (cutlet roast); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 2 Garlic cloves; 50 g White bread; 1 collar Parsley; 40 g Gruyère cheese; 1 TABLESPOON medium hot mustard; 7-10 Tbsp ground caraway; 1 kg Carrots; 500 g Leeks (leek); 1 collar Thyme; 4 TABLESPOONS Butter or margarine; 100 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Thyme

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.4 kg Pork loin (cutlet roast)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Soup Greens
2 Garlic cloves
50 g White bread
1 collar Parsley
40 g Gruyère cheese
1 TABLESPOON medium hot mustard
7-10 Tbsp ground caraway
1 kg Carrots
500 g Leeks (leek)
1 collar Thyme
4 TABLESPOONS Butter or margarine
100 g Whipped cream
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Thyme

Directions

1
Wash the meat and dab dry. Season all around with salt and pepper. Place on a grid over the fat pan. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 1 1/2 hours. In the meantime, clean, peel and wash the soup greens and cut them into large pieces. After approx. 30 minutes roasting time, place on the fat pan. Pour 1/4 litre of water over the roast after another 30 minutes.
2
For the crust, peel garlic and press it through a garlic press. Finely crumble white bread. Wash and finely chop the parsley. Grate cheese. Mix garlic, bread, parsley, cheese, mustard and some caraway seeds. Pour 1/8 litre water over the roast again. Spread the crust on the roast. Roast for a further 20 minutes in a preheated oven (electric range: 200 °C/ gas: level 3). Cover if necessary. For the vegetables, clean and peel the carrots. Clean and wash the leek. Cut both into bite-sized pieces. Cook in boiling salted water for about 12 minutes.
3
Roast for a further 20 minutes in a preheated oven (electric range: 200 °C/ gas: level 3). Cover if necessary. For the vegetables, clean and peel the carrots. Clean and wash the leek. Cut both into bite-sized pieces. Cook in boiling salted water for about 12 minutes. Wash the thyme, dab dry, remove leaves, except some for garnishing, from the stalks and chop. Heat the fat and toss the vegetables and thyme in it. For the sauce, pour frying stock through a sieve into a pot. Bring to the boil with cream. Stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper. Serve garnished with thyme
4
Wash the thyme, dab dry, remove leaves, except some for garnishing, from the stalks and chop. Heat the fat and toss the vegetables and thyme in it. For the sauce, pour frying stock through a sieve into a pot. Bring to the boil with cream. Stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper. Serve garnished with thyme
5
2010 joules/ 480 calories. E 48 g/ F 24 g/ KH 19 g