Young pork loin with young savoy cabbage and carrots

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the pork loin, dab dry and rub the underside with mustard, salt and pepper. Use long shish kebabs to put the meat into shape and bind if necessary. Rinse the fat pan of the oven with cold water and place the back with the rind on top.

2. 2

   Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 30-40 minutes. Then lift out the roast and cut the rind crosswise (diamond-shaped) with a sharp knife.

3. 3

   Put back into the hot oven and finish roasting in 1 1/2-1 3/4 hours. Peel and quarter the onions. Clean and wash the carrots. Cut 2 carrots roughly into pieces. Add the onions, carrot pieces and about 1/4 litre of water after about 30 minutes for frying.

4. 4

   Clean, wash and cut the savoy cabbage into strips. Cut the rest of the carrots into slices. Heat 30 g fat in a pot. Braise savoy cabbage and carrots in it, season with salt, pepper and nutmeg. Add vegetable stock, cover and stew for about 20 minutes.

5. 5

   Wash and scrape the potatoes, cut them in half lengthwise and drain well. Heat clarified butter in a pan. Fry the potatoes at medium heat for 15-20 minutes. Wash parsley, rosemary, thyme, marjoram and sage, dab dry and chop except for a little bit for garnishing.

6. 6

   Add to the roast potatoes 1-2 minutes before the end of the roasting time. Salt the finished potatoes. Cover the roast and let it rest for about 5 minutes. Pour frying stock through a sieve and dissolve the roast with clear stock.

7. 7

   Add cream, bring to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again briefly. Arrange pork loin, drained vegetables, roast potatoes and some sauce on a plate. Foam the remaining fat and pour over the savoy cabbage.

8. 8

   Garnish with herbs. Serve the rest of the sauce separately with a dash of crème fraiche.