Summary

Ingredients

• 1 roast pork (roll roast)
• 1 onion (s)
• 1 tablespoon mustard
• Paprika powder, noble sweet
• salt and pepper
• 1 cube broth
• 2 cloves garlic)
• 500 ml water
• 1 cup sour cream
• 75 ml red wine, dry
• Sauce thickener, dark

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Instructions

1. Brush the roll roast with mustard and then season with paprika powder, salt and pepper.
2. From the roll of roasting tube, cut off a piece that is about 1 1/2 times as long as the roast itself and tie it tightly on one side. Put the roast in it and add the water. Peel the onion, cut into eighths and place it to the right and left of the meat. Also peel and quarter the garlic and add it to the liquid in the tube. Likewise the stock cube.
3. Now close the roasting tube tightly on the second side, prick the top a few times with a pin and place on the grill of the oven.
4. Preheat the oven to 190 ° and let the roast cook for 90 minutes on the lowest rack (the bag goes up). Then remove the meat, collecting the broth. Place the roast on aluminum foil and put it in the oven for about 10 minutes without any liquid - the middle rack.
5. In the meantime, bring the broth with the sour cream and red wine to the boil and bind with a sauce thickener until the desired sauce consistency is achieved.
6. It goes well with bread dumplings and red cabbage.