Roast Pork from Roasting Tube
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roast pork (roll roast, approx. 200 g)
- 1 bunch soup greens (leek, celery, carrots)
- 2 onions)
- 1 apple
- 1 parsnip (s)
- 1 chilli pepper (s)
- 3 cloves garlic
- 3 bay leaves
- 4 juniper berries
- 300 ml red wine
- salt and pepper
- 2 tablespoon mustard, medium hot
- 1 teaspoon horseradish
- marjoram
- Thyme
- 1 teaspoon, heaped paprika powder, noble sweet
- 2 cubes gravy, clear or meat broth, possibly
- possibly sour cream or sour cream
Print Recipe
Pin Recipe Instructions
- Cut the roasting tube to size, at least 1 1/2 times as long as the roast and seal tightly on one side. Peel and roughly dice the soup greens, onions, apple and parsnip and add to the roasting tube together with the bay leaves, the pressed juniper berries, the chopped garlic and the chilli pepper.
- Brush the roast with a mixture of mustard, horseradish, herbs, paprika powder, salt and pepper and place on the vegetables. If you turn the open side upside down beforehand, it won`t smear so much.
- Now put the red wine into the roasting tube, tie the second side of the tube tightly and poke a few small holes in the top. Place on the grid in the oven preheated to 180 ° C for approx. 1 1/2 hours.
- Then carefully cut the top of the roasting tube open, wrap the meat in aluminum foil in the switched-off oven and prepare the sauce. Pour the stock through a sieve into a saucepan, add a few pieces of vegetables and puree the sauce.
- Pour meat broth or gravy as required and taste, if necessary let it boil down a little and peel off with sour cream or sour cream if you like. Season to taste with salt and pepper.
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