Roast marjoram and pork in tomato sauce
easy
105 mins
105 mins
Ingredients
- 200 g Shallots
- 1 Pot of fresh marjoram
- 1 kg Triggered pork loin/ pork chop (without rind)
- 25 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 ml clear broth (instant)
- 150 ml dry white wine
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 800 g Meat Tomatoes
- 1-2 Garlic cloves
- 3-4 Tbsp Olive oil
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Lemon
Directions
- 1
Peel the shallots. Wash the marjoram, dab dry and finely chop the leaves, except for something to garnish. Wash the meat and pat dry. Heat clarified butter in a roasting pan and fry the pork loin on all sides, turning it over. Finally add shallots and fry briefly. Season both sides of the roast with salt and pepper and sprinkle thickly with marjoram.
- 2
Deglaze with stock and white wine, add lemon zest. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/4 hours. Top with roasting stock from time to time. In the meantime, carve tomatoes crosswise, place briefly in boiling water and rinse with cold water. Skin the tomatoes, cut out the stem and dice the tomatoes roughly. Peel garlic and cut into slices. Heat olive oil in a pan. Add tomatoes and garlic to the hot oil and braise for about 10 minutes. Stir in tomato paste and season with salt and pepper. After approx. 45 minutes add to the roasting pan and braise. Cover the finished roast pork and let it rest for 5-10 minutes. Then cut into thin slices and serve with the tomato sauce.
- 3
Heat olive oil in a pan. Add tomatoes and garlic to the hot oil and braise for about 10 minutes. Stir in tomato paste and season with salt and pepper. After approx. 45 minutes add to the roasting pan and braise. Cover the finished roast pork and let it rest for 5-10 minutes. Then cut into thin slices and serve with the tomato sauce. Serve garnished with marjoram and lemon. Ciabatta bread tastes good with it
Nutrition Facts
530 kcal
8 g
27 g
57 g
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