Roast pork

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the herbs, shake dry and pluck off the leaves or needles. Wash the meat, dab dry and season with salt and pepper. Spread a thin layer of mustard on the roast, then cover with the herbs. Tie roast with kitchen string

2. 2

   Place the roast on the fat pan of the oven. Add stock and braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours. In the first hour, occasionally pour over the stock

3. 3

   Wash the potatoes thoroughly, depending on their size, possibly halve them and add them to the roast about 1 hour before the end of the cooking time. Peel the carrots and let them stand for about 1 cm of green. Wash and clean spring onions and halve or cut them in three. Add the carrots to the roast about 30 minutes before the end of the cooking time and drizzle with olive oil. Add the spring onions approx. 15 minutes before the end of the cooking time

4. 4

   Remove meat from the oven. Arrange carrots, spring onions and meat on a plate. Serve the potatoes separately in a bowl. Add sour cream

5. 5

   With 6 people:

Nutrition Facts

KCAL
470 kcal

CARBS
34 g

FATS
12 g

PROTEINS
54 g