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🍽️ Juicy Pork Roast with Noodles and Vegetables

1003 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg rolled roast from the pork neck
• salt
• pepper (from the mill)
• paprika powder (sweet)
• 3 tbsp oil
• 500 g finely chopped pork bones
• 200 g roast vegetables (carrots, parsley root, celeriac, leek)
• 80 g onions
• 500 ml water
• 300 g tagliatelle
• 150 g white asparagus
• 50 g snow peas
• 50 g cocktail tomatoes
• 30 g butter
• salt
• pepper (from the mill)
• 1 tbsp chopped parsley

Instructions

1. 1. Season the pork roast generously with salt, pepper, and paprika powder.
2. 2. Heat the oil in a large casserole dish.
3. 3. Brown the meat on all sides.
4. 4. Remove the roast from the pot and set it aside.
5. 5. Briefly fry the bones in the same pot.
6. 6. Clean the roasting vegetables and onions.
7. 7. Chop the vegetables and onions finely.
8. 8. Fry the chopped vegetables in the pot as well.
9. 9. Place the roast back on top of the vegetables in the pot.
10. 10. Preheat the oven to 200 degrees Celsius.
11. 11. Put the pot into the preheated oven.
12. 12. Roast the pork for about one and a half hours.
13. 13. Pour some water over the meat occasionally.
14. 14. Cook the noodles in plenty of salted water until firm to the bite.
15. 15. Drain the noodles.
16. 16. Rinse the noodles briefly with cold water.
17. 17. Peel the asparagus.
18. 18. Slice the asparagus thinly lengthwise.
19. 19. Remove the ends from the snow peas.
20. 20. Cut the snow peas in half crosswise.
21. 21. Remove the stem bases from the tomatoes.
22. 22. Halve the tomatoes.
23. 23. Boil the asparagus slices in salted water for two to three minutes.
24. 24. Add the snow peas to the asparagus.
25. 25. Cook the vegetables for one more minute.
26. 26. Drain the vegetables.
27. 27. Remove the roast from the oven.
28. 28. Wrap the roast in aluminum foil.
29. 29. Let the roast rest briefly.
30. 30. Strain the roast sauce through a fine sieve.
31. 31. Remove solid particles from the sauce.
32. 32. Thicken the sauce slightly if it is too thin.
33. 33. Season the sauce with salt and pepper.
34. 34. Heat the butter in a large pan.
35. 35. Add the prepared vegetables to the pan.
36. 36. Toss the vegetables briefly.
37. 37. Mix the noodles into the vegetables.
38. 38. Warm the noodles and vegetables together.
39. 39. Season the noodle and vegetable mixture with salt.
40. 40. Season the mixture with pepper.
41. 41. Season the mixture with fresh parsley.
42. 42. Remove the foil from the roast.
43. 43. Slice the meat.
44. 44. Serve the meat with the sauce and the noodles.

Nutrition per serving

• kcal: 1003
• Protein: 67 g · Fett/Fat: 56 g · Carbs: 57 g