Roast pork with sweet-sour shallots sauce
easy
60 mins
60 mins
Ingredients
- 375 g Carrots
- 1 Onion
- 1 kg released pork chop (weighed boneless)
- 375 g Shallots
- 375 g Courgette
- 2 Garlic cloves
- 1 Branch rosemary
- 1 potty Thyme
- 2-3 Bay leaves
- 150 g Sugar
- 1/4 l White wine vinegar
- 1/4 l Vegetable broth
- 50 ml dry white wine (3-4 tablespoons)
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Thyme
Directions
- 1
Wash, peel and slice 1 carrot. Peel and slice the onion. Wash the Kasseler and put it in a fat pan with 1/8 litre water, carrot slices and onion slices. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 50-60 minutes. At the end of the frying time, add 1/8 litre of water. In the meantime, wash the shallots and blanch in boiling water for 2-3 minutes.
- 2
Pour onto a sieve and remove the shells. Clean and wash the rest of the carrots and courgettes and cut them into sticks. Peel garlic and cut into slices. Wash the herbs and dab dry. Pluck needles and leaves from the stalks. Melt the sugar in a large pan until golden brown. Deglaze with 1/4 litre vinegar, white wine and stock and boil for about 1 minute. Add the shallots, carrots, herbs and bay leaf and simmer for approx. 15 minutes, turning. 8 minutes before the end of the cooking time add the courgettes and season with salt and lemon pepper. Remove the finished pork loin, wrap in aluminium foil and let it rest for about 10 minutes. Pour some of the roast stock into the shallots while stirring. (be careful because the roast stock is salty). Cut the meat into thin slices and arrange on a preheated plate with the cold shallots sauce and vegetables.
- 3
Melt the sugar in a large pan until golden brown. Deglaze with 1/4 litre vinegar, white wine and stock and boil for about 1 minute. Add the shallots, carrots, herbs and bay leaf and simmer for approx. 15 minutes, turning. 8 minutes before the end of the cooking time add the courgettes and season with salt and lemon pepper. Remove the finished pork loin, wrap in aluminium foil and let it rest for about 10 minutes. Pour some of the roast stock into the shallots while stirring. (be careful because the roast stock is salty). Cut the meat into thin slices and arrange on a preheated plate with the cold shallots sauce and vegetables. Serve garnished with thyme. Serve with fresh baguette
- 4
Preparation time 1-1 1/4 hours
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