Young pork loin with creamed pointed cabbage

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub all around with salt and pepper. Place the meat on the grating over the fat pan with the bone facing down. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 2 1/2 hours. Peel and chop the garlic. Wash the rosemary and pluck the needles from the stalks.

2. 2

   Wash lime hot and cut into slices. Mix garlic, rosemary, lime, wine, 3/4 litre water and 1 level teaspoon of salt. Peel and halve the shallots. After 1 1/2 hours spread on the fat pan. Pour the marinade on the roast about 40 minutes before the end of the frying time. After another 20 minutes pour on the rest of the marinade. Peel, wash and finely dice potatoes and carrots. Clean the pointed cabbage, cut into quarters and cut out the stalk. Cut into pieces.

3. 3

   Pour the marinade on the roast about 40 minutes before the end of the frying time. After another 20 minutes pour on the rest of the marinade. Peel, wash and finely dice potatoes and carrots. Clean the pointed cabbage, cut into quarters and cut out the stalk. Cut into pieces. Cook the vegetables and potatoes for about 12 minutes in boiling salted water

4. 4

   Pour the stock for the sauce into a pot. Stir flour and cream until smooth. Bring the stock to the boil, stir in the cream and bring to the boil. Season to taste with salt and pepper. Arrange roast, vegetables and sauce. Garnish with herbs

Nutrition Facts

KCAL
590 kcal

CARBS
27 g

FATS
22 g

PROTEINS
64 g