Roast pork with orange and carrots

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Season the roast all around with salt and pepper. Place on a grill over the fat pan. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours. In the meantime, clean and wash the soup greens and peel if necessary. Peel the vegetable onion as well. Cut the vegetables into large pieces and spread them on the fat pan.

2. 2

   Pour 1/4 litre of water over each roast every 3/4 hour. Peel and wash the carrots and cut them into sticks. Cook in boiling salted water for about 12 minutes, drain. Put dumplings in plenty of boiling water. Cook at medium heat for about 7 minutes, scoop out. Wash the orange, peel in fine strips, squeeze out the juice. Chop walnuts. Pass the roast stock through a sieve, bring to the boil. Stir flour and cream until smooth and thicken the stock with it. Simmer for 2-3 minutes while stirring. Season to taste with salt and pepper. Melt butter.

3. 3

   Chop walnuts. Pass the roast stock through a sieve, bring to the boil. Stir flour and cream until smooth and thicken the stock with it. Simmer for 2-3 minutes while stirring. Season to taste with salt and pepper. Melt butter. Fry dumplings, carrots, walnuts and orange zest briefly in it, add orange juice. Serve everything garnished with Cape gooseberry and orange

Nutrition Facts

KCAL
710 kcal

CARBS
30 g

FATS
47 g

PROTEINS
42 g