Roast pork with bacon beans and potato-leek gratin

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prepare the oven hose according to the instructions on the package. Wash the thick rib, dab dry. Season with salt and brush with honey all around.

2. 2

   Place in the oven bag, add 2 tablespoons of water. Close the roasting hose and place it on a baking tray. Cook in a hot oven for approx. 1 1⁄2 hours.

3. 3

   For the gratin leek clean, wash and cut into fine rings. Peel garlic and chop finely. Heat 1 tbsp. butter. Sauté leek and garlic in it. Season with salt, pepper and nutmeg.

4. 4

   Peel and wash the potatoes and slice them into thin slices. Layer potato slices and leek vegetables alternately in a greased ovenproof dish. Mix cream and stock and pour so much over it that everything is just covered.

5. 5

   Grate the parmesan directly over it. Place the gratin on the oven bottom under the roast after 1 hour roasting time.

6. 6

   After 1 1⁄2 hours, switch the oven temperature up (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Remove the roast from the oven hose, collecting the cooking juices. Place the gratin on the tray, add the roast and continue cooking for 15 minutes.

7. 7

   For the beans clean and wash the cutting beans. First halve them crosswise, then cut into thin strips. Cook in boiling salted water for about 5 minutes. Drain. Peel and halve the onion and cut into thin strips.

8. 8

   Cut the bacon into long strips and fry them crisply in a pan without fat. Fry the onion rings briefly. Add the beans and toss in.

9. 9

   If necessary, reheat the stock and season with salt, pepper and honey. Serve everything.

Nutrition Facts

KCAL
960 kcal

CARBS
51 g

FATS
59 g

PROTEINS
59 g