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 the clove of garlic. Rub the meat with it a few hours before preparation and sprinkle with salt and pepper. Wrap in foil or a kitchen towel and let it steep.
2. Peel and chop the onion and carrot. Heat the oil in a saucepan with a suitable lid. Sear the meat all around. Add the onions and carrots and fry briefly.
3. Mix the meat stock with the tomato paste, marjoram and red wine and deglaze the roast with it. Let the lid stew on medium heat for about 1.5 hours. Turn the roast halfway through. If the liquid has boiled down too much, add a little water.
4. Remove the meat from the saucepan. Puree the sauce with a hand blender or strain through a sieve. Add as much water as you want sauce. Put the meat back in the saucepan.
5. Mix the cornstarch with a little cold water. Pour into the gravy and bring to the boil briefly. Season to taste with salt, pepper and a dash of red wine. Of course, red cabbage and bread dumplings go very well.