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🍽️ Juicy Pork Roast with Colorful Vegetables

361 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• salt
• 500 g green asparagus
• 2 tbsp butter
• 1 tsp pink peppercorns
• 2 tbsp lemon juice
• 150 g celeriac
• 2 tbsp vegetable oil
• 750 ml meat broth
• 3 sprigs rosemary
• 150 ml whipping cream

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. 2. Rinse the meat briefly under running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Rub the meat all over generously with salt and pepper.
5. 5. Peel the onions.
6. 6. Peel the garlic.
7. 7. Peel the carrots.
8. 8. Peel the celery.
9. 9. Cut all the peeled ingredients into small cubes.
10. 10. Heat the oil in a large casserole dish.
11. 11. Sear the meat on all sides over high heat.
12. 12. Remove the seared meat from the pot and set it aside.
13. 13. Add the cut vegetables to the casserole dish.
14. 14. Sauté the vegetables briefly.
15. 15. Deglaze the vegetables with a little meat broth.
16. 16. Place the meat back into the pot.
17. 17. Put the pot into the preheated oven.
18. 18. Let the meat cook for about 2 hours.
19. 19. Turn the meat repeatedly in between.
20. 20. Add more broth if necessary.
21. 21. Add the rosemary sprigs to the sauce after about 1 hour.
22. 22. Peel the potatoes.
23. 23. Wash the potatoes thoroughly.
24. 24. Halve the potatoes lengthwise.
25. 25. Boil the potatoes in salted water for about 25 minutes until tender.
26. 26. Peel the bottom third of the asparagus stalks.
27. 27. Cut the asparagus stalks diagonally into thirds.
28. 28. Sauté the asparagus briefly in a hot pan with the butter.
29. 29. Season the asparagus with salt and pink peppercorns.
30. 30. Deglaze the asparagus with lemon juice and a little water.
31. 31. Let the asparagus simmer gently covered for about 10 minutes.
32. 32. Remove the meat from the sauce.
33. 33. Keep the meat warm in aluminum foil.
34. 34. Strain the sauce.
35. 35. Stir the cream into the sauce.
36. 36. Let the sauce come to a brief boil until it thickens slightly.
37. 37. Season the sauce with salt and pepper.
38. 38. Drain the boiled potatoes.
39. 39. Slice the meat thinly.
40. 40. Arrange the meat with the vegetables on plates.
41. 41. Drizzle some sauce over the meat.
42. 42. Serve the rest of the sauce separately on the side.

Nutrition per serving

• kcal: 361
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 29 g