Summary

Ingredients

• 500 g roast pork, lean (e.. from the hip)
• 1 clove garlic
• 1 teaspoon salt
• some black pepper, ground
• 1 carrot (s)
• 1 onion (s)
• 200 ml meat broth
• 1 tablespoon tomato paste
• some marjoram, dried
• liter ⅛ red wine
• 2 teaspoons cornstarch
• 2 tablespoon oil (e.g. sunflower oil or rapeseed oil)
• water

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Instructions

1. Crush 1 garlic clove and rub it all over the pork. Sprinkle with salt and pepper. Wrap in foil or a kitchen towel, refrigerate, and marinate for at least 3 hours.
2. Peel and chop the onion and carrot. Heat the oil in a saucepan over medium-high heat. Sear the pork on all sides for 2-3 minutes per side until browned. Add the onion and carrot and fry for 2 minutes.
3. Add the meat broth, tomato paste, marjoram, and red wine to the saucepan. Cover and simmer over medium heat for 1.5 hours, turning the pork halfway through, until the internal temperature reaches 63°C (145°F). If the liquid reduces too much, add water to restore the level.
4. Remove the pork from the saucepan. Using a hand blender, puree the sauce until smooth, or strain it through a sieve. Add water to reach your desired sauce consistency. Return the pork to the saucepan.
5. Mix the cornstarch with cold water to form a smooth paste. Pour the paste into the sauce and bring to a boil over high heat for 1 minute, stirring constantly. Season to taste with salt, pepper, and a splash of red wine.