Wash the cured pork loin and pat dry. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Gradually add a good 3/8 l water. Sprinkle with the stock from time to time
In the meantime peel, wash and chop the carrots. Peel the shallots, possibly halve them. Caramelize sugar in hot butter until golden. Deglaze with approx. 1/8 l water and simmer until the sugar has dissolved. Add carrots and shallots and simmer covered for about 10 minutes. Season to taste with salt and pepper
Spread the roast with honey and sprinkle colourful pepper over it. Continue frying for about 10 minutes. Sieve the roast stock and bring to the boil. Stir starch and 2 tablespoons of water until smooth. Bind the stock with it, season to taste. Arrange everything and garnish with herbs. Boiled potatoes taste good with it.
Drink: cold beer