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🍽️ Juicy Pork Roast with Rice and Carrots

828 kcal · 30 min · 4 servings

Ingredients

• 800 g pork roast
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 20 g butter
• 0.25 l meat broth (from the jar)
• 1 tbsp basil (very finely chopped)
• 3 tbsp crème fraîche
• 2 tsp cornstarch
• 500 g carrots
• 1 onion
• 1 tbsp butter
• 200 g wild rice mix
• basil (for garnish)

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Rub the meat evenly with salt and pepper.
4. 4. Preheat the oven to 180 degrees.
5. 5. Heat oil and butter in a large casserole dish.
6. 6. Sear the meat on all sides until browned.
7. 7. Deglaze the meat with broth.
8. 8. Place the lid on the casserole dish.
9. 9. Braise the meat in the oven for 1 hour.
10. 10. Remove the meat from the casserole dish.
11. 11. Keep the meat warm, covered.
12. 12. Pour the roasting juices through a fine mesh sieve.
13. 13. Pour the filtered fond into a saucepan.
14. 14. Season the sauce with salt and pepper.
15. 15. Stir basil and Creme Fraiche into the sauce.
16. 16. Dissolve cornstarch in a little water.
17. 17. Thicken the sauce with the starch solution.
18. 18. Cook the rice according to the package instructions.
19. 19. Peel the carrots.
20. 20. Cut the carrots into batons.
21. 21. Cook the carrots in boiling salted water for 5 minutes.
22. 22. Drain the carrots.
23. 23. Let the carrots drain completely.
24. 24. Peel the onion.
25. 25. Dice the onion finely.
26. 26. Sweat the onions in 1 tbsp of butter until translucent.
27. 27. Add the carrots to the onion mixture.
28. 28. Heat the vegetable mixture.
29. 29. Season the vegetables with salt and pepper.
30. 30. Slice the roast.
31. 31. Plate the roast with the sauce.
32. 32. Add rice and carrots.
33. 33. Garnish the dish with basil.
34. 34. Serve the dish hot.

Nutrition per serving

• kcal: 828
• Protein: 42 g · Fett/Fat: 51 g · Carbs: 52 g