Pork loin with rosehip sauce

Kate Willis
very easy
3 1
135 mins
135 mins


Servings: 6
  • 7 Onions
  • 4 dried plums
  • 1 young garlic bulb
  • 1 piece(s) Ginger root (4-5 cm)
  • 1 l dry red wine
  • 7-8 TABLESPOONS Lemon juice
  • 2 TEASPOONS colourful peppercorns
  • 4–6 Juniper berries
  • 2 Bay leaves
  • 2 kg Pork loin (boneless)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 4 Carrots
  • 7-10 Tbsp Cinnamon
  • 25 g clarified butter
  • 2 kg Brussels sprouts
  • 200 g Whipped cream
  • 6 Stem(s) Parsley
  • 20 g Butter
  • 200 g Rose hip jam
  • 7-10 Tbsp finely grated peel of 1 organic orange


  1. 1

    Peel and quarter 4 onions. Chop the plums coarsely. Peel garlic. Peel ginger and chop coarsely. Put red wine, onions, lemon juice, plums, garlic, peppercorns, juniper, bay leaf and ginger in a large roasting pan.

  2. 2

    Wash the meat, dab dry and season with salt, pepper and paprika, place in the red wine mixture. Cover and let it stand in the refrigerator for about 2 days.

  3. 3

    Peel and quarter 2 onions. Peel, wash and roughly dice the carrots. Take the meat out of the red wine and let it drain. Season with salt, pepper and cinnamon. Heat clarified butter in a roasting pan and fry the meat thoroughly while turning.

  4. 4

    Add carrots and onions, fry briefly.

  5. 5

    Pour red wine through a sieve, collect. Deglaze the roast with 300 ml red wine, cover and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for about 1 1/2 hours.

  6. 6

    After about half the cooking time, add another 300 ml of red wine.

  7. 7

    In the meantime clean the Brussels sprouts, carve the stem ends crosswise. Wash the sprouts. Cook in boiling salted water for 15-18 minutes. Meanwhile peel and finely dice 1 onion. Whip the cream. Wash parsley, shake dry and chop finely.

  8. 8

    Melt the butter in a large pan, fry the onions in it over a low heat until transparent. Pour the Brussels sprouts into a sieve, drain and put them into the pan. Heat, swivel through and keep warm.

  9. 9

    Remove the roast from the oven, take the roast out of the stock and keep it warm. Pour the stock through a sieve into a pot, bring to the boil. Add jam, cream, orange peel and season with salt and pepper. Let simmer for about 5 minutes.

  10. 10

    In the meantime, cut the roast into thin slices, arrange on a plate with sauce and Brussels sprouts, sprinkled with parsley. Boiled potatoes taste good with it.

Nutrition Facts

700 kcal
24 g
31 g
60 g