Summary

Ingredients

• 1 roast pork (back), boneless
• 1 vegetable onion (s)
• 2 cloves garlic
• 2 apples (Boskoop), cut into 1 cm cubes
• 100 ml vermouth Noilly Prat
• 1 teaspoon, heaped caraway seeds
• 1 teaspoon broth
• 1 tablespoon sugar beet syrup
• 200 ml cream
• 100 ml water
• 2 teaspoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 4 sprigs rosemary
• 1 kg potato (s), waxy, small
• 100 ml olive oil
• 1 tablespoon ghee, or clarified butter
• sea-salt
• Black pepper, coarsely ground

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Instructions

1. Heat the ghee in the roaster (3/4 speed). Fry the meat until golden brown on all sides and then let it rest on a board.
2. In the remaining fat, sauté finely chopped onions and apple pieces. After about 5 minutes, deglaze with half of the Noilly Prat and simmer. Now add the peeled garlic, crushed with the back of a knife, stir and add the rest of the Noilly Prat. Then add the stock, sugar beet syrup and pepper to taste. Let it boil for a moment.
3. Place the meat on the apple and onion mixture, moisten it with a little water and carefully sprinkle with the caraway seeds, avoiding the caraway seeds getting into the sauce.
4. Place the roaster with the lid in the preheated oven at around 110 ° C. Take out after about 1 hour and keep warm on the stove on the lowest setting.
5. In the meantime, the potatoes have already been washed and halved lengthways, marinated in a bowl with the olive oil and torn rosemary leaves. Place the potato halves on a tray with the cut surface facing up, sprinkle with a little sea salt. Place the tray with the potatoes in the oven at 200 ° C for about 30 minutes, until the potato halves are golden brown.
6. In the meantime, mix the cream with the water, Worcestershire sauce and balsamic vinegar.
7. Take the meat out of the roaster and keep it warm, bring the onion and apple mixture with the cream mixture to the boil, whipping thoroughly with the whisk. If necessary, season the sauce with salt and pepper or season it.
8. Put the meat back into the sauce and let it steep until the potatoes are cooked.
9. As soon as the potatoes are golden brown, remove the meat from the sauce, cut open and serve with the potatoes and sauce. If you prefer, you can rub the sauce through a sieve and assemble with butter. But it`s not really necessary.
10. You are welcome to serve it with bacon-wrapped green beans.
11. A dry Pinot Gris or Müller-Thurgau or a cold beer is recommended as a drink.