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🍽️ Juicy Pork Roast with Side Dishes

1189 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg pork roast (e.g. from the eye of round)
• 500 g finely chopped pork bones
• salt
• pepper (from the mill)
• 2 onions
• 1 garlic clove
• 2 carrots
• 150 g celeriac
• 2 tbsp vegetable oil (20 ml each)
• 400 ml meat broth
• 500 ml dark beer (alcohol-free)
• 2 medium sweet potatoes
• coarse sea salt
• olive oil
• salt
• pepper (from the mill)
• lemon juice
• 40 g butter
• 500 g green beans
• 1 sprig savory

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat. If you use fan-assisted heat, set it to 160 degrees. For a gas oven, set the level to 2 or 3.
2. 2. Rinse the meat and bones under cold water. Then pat them completely dry with a kitchen towel.
3. 3. Rub the meat all over generously with salt and pepper.
4. 4. Peel the onions, garlic, carrots, and celery.
5. 5. Cut the peeled vegetables into small cubes.
6. 6. Heat the oil in a casserole dish over medium heat.
7. 7. Sear the meat all over until browned.
8. 8. Remove the seared meat from the pot and set it aside.
9. 9. Roast the bones in the casserole for about 10 minutes over medium heat until brown. Stir occasionally.
10. 10. Add the cut vegetables to the bones.
11. 11. Brown the vegetables as well.
12. 12. Deglaze everything with a splash of broth.
13. 13. Pour the remaining broth into the pot.
14. 14. Pour in half of the beer.
15. 15. Place the meat back into the casserole.
16. 16. Place the casserole in the preheated oven.
17. 17. Roast the meat for 2 to 2.5 hours.
18. 18. Turn the meat regularly during the cooking time.
19. 19. Add a little broth and beer if needed to prevent the meat from drying out.
20. 20. Pierce the sweet potatoes several times with a fork.
21. 21. Rub the sweet potatoes with salt and olive oil.
22. 22. Place the sweet potatoes in the oven together with the meat for 1 hour.
23. 23. Remove the meat from the sauce.
24. 24. Place the meat on a rack.
25. 25. Keep the meat warm in the oven.
26. 26. Remove the bones from the sauce.
27. 27. Strain the sauce through a fine sieve.
28. 28. Reduce the sauce by boiling it for a little longer if needed.
29. 29. Add more liquid if needed.
30. 30. Thicken the sauce slightly with cornstarch if desired.
31. 31. Season the sauce with salt and pepper.
32. 32. Bring a pot of plenty of salted water to a boil.
33. 33. Add the beans and bean sprouts to the boiling water.
34. 34. Cook the vegetables over medium heat for about 8 minutes (blanching means cooking briefly in boiling water).
35. 35. Drain the cooked vegetables.
36. 36. Let the vegetables drip dry.
37. 37. Cut the sweet potatoes in half.
38. 38. Fluff the inside of the sweet potatoes with a fork.
39. 39. Season the sweet potatoes with salt and pepper.
40. 40. Drizzle the sweet potatoes with a splash of lemon juice.
41. 41. Place a piece of butter on each sweet potato.
42. 42. Slice the meat.
43. 43. Plate the meat.
44. 44. Add some sauce to the plates.
45. 45. Add the beans to the plates.
46. 46. Add the sweet potatoes to the plates.
47. 47. Serve the pork roast with the side dishes warm.

Nutrition per serving

• kcal: 1189
• Protein: 61 g · Fett/Fat: 72 g · Carbs: 65 g