Summer roast pork
easy
75 mins
75 mins
Ingredients
- 2 Vegetable Onions
- 1.2 kg detached chop
- 2 Onions
- 2 stem(s) Rosemary
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 TABLESPOON Peppercorns
- 1 TABLESPOON coarse salt
- 1/4 l Tomato juice
- 2 Bay leaves
- 400 g Courgette
- 4 Tomatoes
- 500 g waxy potatoes (e.g. Cilena, Anni, Exquisa)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 TABLESPOON Cornstarch
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp Parsley
Directions
- 1
Peel and roughly dice the vegetable onions. Wash the meat, dab dry and place on the fat pan. Add the vegetable onions. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50 minutes. In the meantime, peel and finely chop the onions for the crust. Wash the rosemary, pluck the needles from the stems and chop as well.
- 2
Mix lemon zest, peppercorns, coarse salt, onions and rosemary. After 30 minutes, pour 1/4 litre water and tomato juice over the roast. Add bay leaves. Press the crust lightly onto the roast. Meanwhile wash, clean and coarsely dice the zucchini and tomatoes. Peel, wash and also dice the potatoes. Fry in hot oil for five minutes, turning, adding the zucchini and tomatoes. Season with salt and pepper, fry for another five minutes. For the sauce, pour the stock through a sieve. Stir starch in a little cold water until smooth. Stir into the sauce, bring to the boil and season with salt and pepper. Refine with cream.
- 3
Fry in hot oil for five minutes, turning, adding the zucchini and tomatoes. Season with salt and pepper, fry for another five minutes. For the sauce, pour the stock through a sieve. Stir starch in a little cold water until smooth. Stir into the sauce, bring to the boil and season with salt and pepper. Refine with cream. Cut the roast open and arrange on a plate, garnished with vegetables and parsley. Pass the sauce extra
- 4
Preparation time approx. 1 1/4 hours
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