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🍽️ Crispy Pork Roast with Sauce

552 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Pork loin (kitchen-ready, with rind)
• Salt
• Pepper (from the mill)
• 1 bunch Soup vegetables (approx. 250 g)
• 1 Onion
• 2 tbsp Vegetable oil (for the roasting pan)
• 400 ml Meat broth
• 100 g Crème fraîche

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the meat under cold running water.
3. 3. Pat the meat completely dry with kitchen paper.
4. 4. Rub the meat generously with salt and pepper.
5. 5. Clean the vegetables and cut them into large chunks.
6. 6. Lightly grease a roasting pan or casserole dish.
7. 7. Spread the prepared vegetables evenly in the roasting pan.
8. 8. Pour the broth over the vegetables.
9. 9. Place the meat on top of the vegetables with the fat side facing down.
10. 10. Braise the meat in the preheated oven for about 25 minutes.
11. 11. Reduce the oven temperature to 160 degrees Celsius with top and bottom heat.
12. 12. Continue to braise the meat for another 60 to 70 minutes.
13. 13. Baste the meat with the pan juices repeatedly during cooking.
14. 14. Add more broth if necessary to prevent the pan from drying out.
15. 15. Increase the heat to 220 degrees Celsius with top heat shortly before the end of cooking time.
16. 16. Brown the pork rind until crispy and golden brown.
17. 17. Remove the roast from the sauce and keep it warm.
18. 18. Strain the sauce through a fine mesh sieve into a pot.
19. 19. Squeeze the vegetables in the sieve well to release all flavors into the sauce.
20. 20. Stir the crème fraîche into the sauce.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Thicken the sauce with a little starch if it is too thin.
23. 23. Slice the roast into even slices.
24. 24. Arrange the meat slices on a platter.
25. 25. Serve the warm roast sauce separately.
26. 26. Serve the roast with pretzel dumplings if desired.

Nutrition per serving

• kcal: 552
• Protein: 85 g · Fett/Fat: 20 g · Carbs: 8 g