🍽️ Crispy Pork Roast with Oven Vegetables

Name: Crispy Pork Roast with Oven Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1.2 kg suckling pig loin; 4 garlic cloves; 1 tbsp caraway seeds; 4 tbsp vegetable oil; salt; pepper (from the mill); 250 ml beer; 10 small young potatoes; 3 large carrots; 4 celery stalks; 2 tbsp butter; 250 ml meat broth

794 kcal · 30 min · 4 servings

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Ingredients

1.2 kg suckling pig loin
4 garlic cloves
1 tbsp caraway seeds
4 tbsp vegetable oil
salt
pepper (from the mill)
250 ml beer
10 small young potatoes
3 large carrots
4 celery stalks
2 tbsp butter
250 ml meat broth

Instructions

1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. Score the skin of the pork loin in a diamond pattern using a sharp knife.
3. Peel the garlic and chop it into coarse cubes.
4. Place the garlic, cumin, and 2 tablespoons of oil into a mortar.
5. Grind the mixture into a paste.
6. Season the paste with salt and pepper.
7. Coat the meat all over with the spice paste.
8. Heat the remaining oil in a roasting pan.
9. Sear the loin on the skin side for about 4 minutes.
10. Then sear it on the bone side for another 4 minutes.
11. Place the meat in the oven with the skin side facing up.
12. Pour beer over the meat.
13. Roast the meat in the oven for 1 hour.
14. Occasionally baste the meat with pan juices during cooking.
15. Peel and wash the potatoes and carrots.
16. Cut the carrots into approximately 1 cm thick diagonal slices.
17. Wash and clean the celery.
18. Cut the celery into diagonal slices as well.
19. Heat the butter in a large frying pan.
20. Fry the potatoes in the butter until golden brown.
21. Add the remaining vegetables to the pan.
22. Sauté the vegetables briefly.
23. Season the vegetables with salt, pepper, and marjoram.
24. Pour the broth over the vegetables.
25. Bring the vegetables to a boil once.
26. Arrange the vegetables around the meat when there are 15 minutes left in the meat's cooking time.
27. Increase the oven temperature to 200 degrees Celsius with top and bottom heat.
28. Roast everything for another 30 minutes.
29. Remove the meat from the oven and place it on a platter.

Nutrition per serving

kcal: 794
Protein: 72 g · Fett/Fat: 32 g · Carbs: 49 g