Pork loin with rosehip sauce

Name: Pork loin with rosehip sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 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

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

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

Directions

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
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
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
Add carrots and onions, fry briefly.
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
After about half the cooking time, add another 300 ml of red wine.
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
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
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
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.