Roast pork with spinach-tomato-vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Put approx. 1/8 litre of water into a roaster and put the meat into it. Roast in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 2 hours.

2. 2

   Peel carrots and onions. Cut carrots roughly into pieces, onions into slices. After about 30 minutes, spread the carrots and half the onions around the roast. After another 30 minutes, add approx. 3/8 litres of water.

3. 3

   Peel the garlic and press it through a garlic press. Clean the spinach and wash thoroughly several times. Heat 15 g fat in a pot, brown the remaining onions and garlic in it and add the dripping wet spinach.

4. 4

   Bring to the boil and collapse. Season spinach with salt and pepper and steam in an open pot for about 5 minutes until almost all liquid has evaporated. Wash, clean and halve the cherry tomatoes. Coarsely chop the walnuts.

5. 5

   Heat the rest of the fat in a pan, fry the tomatoes and walnuts briefly and season with salt and pepper. Add the tomatoes to the spinach and keep warm. 15-20 minutes before the end of the cooking time increase the oven temperature (E-stove: 200-225 ° C/ gas: level 3-4) and fry the roast until crispy brown.

6. 6

   Keep the roast warm. Pour frying stock through a sieve, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again briefly and season to taste with cream, salt and pepper. Remove kitchen string from the roast, cut the roast open and arrange on the vegetables.

7. 7

   Add extra sauce. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
800 kcal

CARBS
12 g

FATS
60 g

PROTEINS
52 g