Summary

Ingredients

• 1 kg roast pork (lummer roast)
• 5 clove (s) garlic
• 2 large vegetable onions
• 0.5 ½ onion (s), grated
• 3 carrot (s)
• 2 tomato (s)
• 0.5 ½ bell pepper (s), red
• 1 stick (s) garlic clove (s)
• 250 g mushrooms
• 250 ml red wine
• 100 ml cream, 18% fat
• 3 tablespoon sour cream
• 6 tablespoon olive oil
• 1 teaspoon mustard
• salt and pepper
• Paprika powder
• possibly water
• possibly potato flour

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Instructions

1. Prepare the marinade by combining 2 tablespoons of red wine, 2 tablespoons of olive oil, 2 pressed garlic cloves, the grated onion, 1 teaspoon mustard, salt, pepper, and paprika powder. Coat the pork roast with the marinade. Cover and refrigerate for 2 hours.
2. Heat the remaining 4 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Gently brown the pork roast on all sides, about 10 minutes. Gradually add the whole vegetable onions, remaining garlic cloves, paprika powder, and mushrooms, then add the carrots, tomatoes, and red bell pepper. Pour in the remaining red wine, mix the cream with the sour cream, and stir into the pot. The liquid should come roughly to the middle of the roast.
3. Reduce heat to low-medium, cover, and simmer for 60 to 90 minutes, turning the meat every 20-30 minutes. The pork is done when it reaches 63°C (145°F) internally. If the sauce is too thin at the end, mix potato flour with water to form a paste, then stir into the pot to thicken.
4. Serve the roast with the sauce and vegetables, accompanied by fresh small potatoes and a fresh green salad.