Summary

Ingredients

• 1 clove garlic
• 1 pinch sage
• 1 pinch clove powder
• 1 teaspoon rosemary
• 1 teaspoon lemon peel, grated
• 1 teaspoon oregano
• 1 teaspoon thyme
• salt and pepper
• 3 tablespoon olive oil
• 1 kg roast pork
• 125 ml white wine
• 0.5 teaspoon ½ caraway powder
• 1 tablespoon sour cream
• possibly cornstarch for binding
• water

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Instructions

1. Peel off the garlic clove and chop finely. Finely chop the herbs. Mix both with the other spices and the olive oil to a paste. Rub the meat with it and let it steep overnight.
2. The next day, fry on all sides in a hot casserole, pouring in some water.
3. Then fry in a preheated oven at 200 ° C (just under) for approx. 2 1/2 hours. Turn the meat every 15 minutes and always add water in good time. When the roasting time is over, dissolve the roast with white wine. Season with caraway powder, salt and pepper. Possibly bind with cornstarch (but mixed with cold water). Now put sour cream in a cup and add some of the hot sauce. Mix well and then stir into the rest of the sauce (this prevents the sour cream from flaking).
4. Arrange the roast with the sauce in portions on plates and serve.