Rôti de porc en croûte avec oignon-tomate-légumes

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Cut the rind with a sharp knife into a diamond shape. Season with salt and pepper. Grease the fat pan with 1 tablespoon of oil and place the meat on top with the crust facing upwards. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 1 1/2-2 hours. In the meantime peel onions and cut them into slices. Clean, peel and roughly dice the carrot.

2. 2

   Put the bay leaf and 2 onions cut in slices on the fat pan. Pour on approx. 1/8 litre of hot water. During the frying time, baste the meat several times with some frying stock. Pour on Eventeull some additional hot water. Peel the garlic and press it through the garlic press. Wash the cherry tomatoes and cut them in half as desired. Heat oil in a large pan about 20 minutes before the end of the frying time. Fry the rest of the onions for 4-5 minutes at medium heat, turning them over. Add tomatoes and garlic and fry for another 3-4 minutes. Season with salt and pepper. Wash parsley, dab dry and chop finely. Take the roast out of the oven and keep it warm for a short time. Dissolve roast with 1/2 litre of hot water and pour it through a sieve into a small pot.

3. 3

   Heat oil in a large pan about 20 minutes before the end of the frying time. Fry the rest of the onions for 4-5 minutes at medium heat, turning them over. Add tomatoes and garlic and fry for another 3-4 minutes. Season with salt and pepper. Wash parsley, dab dry and chop finely. Take the roast out of the oven and keep it warm for a short time. Dissolve roast with 1/2 litre of hot water and pour it through a sieve into a small pot. Add white wine. Add sauce thickener while stirring and bring to the boil again. Season to taste with salt and pepper. Cut the roast into slices and arrange with the vegetables on a preheated plate. Sprinkle with parsley and serve garnished with sage as desired. Boiled potatoes or small raw potato dumplings taste good with it

4. 4

   Add white wine. Add sauce thickener while stirring and bring to the boil again. Season to taste with salt and pepper. Cut the roast into slices and arrange with the vegetables on a preheated plate. Sprinkle with parsley and serve garnished with sage as desired. Boiled potatoes or small raw potato dumplings taste good with it

Nutrition Facts

KCAL
710 kcal

CARBS
15 g

FATS
49 g

PROTEINS
51 g