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🍽️ Juicy Pork Roast with Vegetable Sauce

477 kcal · 30 min · 4 servings

Ingredients

• 1 white onion
• 2 garlic cloves
• 2 tbsp neutral oil
• salt
• pepper
• 1.25 kg pork roll roast (pre-rolled and tied by the butcher)
• 400 g mirepoix (frozen)
• 1 large can peeled tomatoes
• 2 tsp Italian herbs
• 1 pinch paprika powder (sweet)
• 50 g whipping cream

Instructions

1. 1. Preheat the oven to 220 degrees. Do not use the fan setting.
2. 2. Peel the onion and the garlic.
3. 3. Dice the onion and the garlic separately into small cubes.
4. 4. Mix the garlic with the oil.
5. 5. Season the garlic-oil mixture with salt and pepper.
6. 6. Brush the meat all over with the garlic-oil mixture.
7. 7. Place the soup vegetables and the diced onions in a roasting pan.
8. 8. Place the roast on top of the vegetables.
9. 9. Place the roasting pan in the hot oven on the bottom rack.
10. 10. Roast the meat for about 45 minutes.
11. 11. Turn the roast once halfway through the cooking time.
12. 12. Reduce the oven temperature to 180 degrees.
13. 13. Add the tomatoes to the roast.
14. 14. Simmer the meat for another 1 hour and 15 minutes.
15. 15. Remove the roast from the oven.
16. 16. Wrap the meat in aluminum foil.
17. 17. Season the vegetables in the roasting pan with the herbs.
18. 18. Bring the sauce with the vegetables to a boil once.
19. 19. Reduce the sauce at medium heat for about 5 minutes.
20. 20. Remove about half of the vegetables from the sauce and set them aside.
21. 21. Puree the remaining sauce until smooth.
22. 22. Add the set-aside vegetables back into the sauce.
23. 23. Stir the cream into the sauce.
24. 24. Season the sauce to taste with salt and pepper.
25. 25. Slice the roast thinly.
26. 26. Serve the sauce separately alongside the meat.

Nutrition per serving

• kcal: 477
• Protein: 44 g · Fett/Fat: 26 g · Carbs: 16 g