Roast Pork with Carrot Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1.2 kg roast pork (boneless, e.g. streaky pork neck)
- salt and pepper
- 1 kg carrot (s)
- 2 onions)
- 2 cloves garlic)
- 1 tablespoon thyme, fresher, chopped
- 0.5 ½ lemon (s), juice from it
- 2 tablespoon olive oil
- 500 ml red wine (if children eat, use the same amount vegetable stock)
- Thyme and sage for the garnish
Print Recipe
Pin Recipe Instructions
- Pat the meat dry, rub with salt and pepper. Peel the carrots, peel the onions and cut both into pieces.
- Peel and chop the garlic. Mix with thyme, lemon juice and pepper.
- Preheat the oven to 180 degrees (convection 160 degrees).
- Fry the meat in the oil in a roasting pan, then remove. Fry the carrots and onions in the frying fat, season with salt. Pour the herb mixture on the meat and place the meat on the vegetables. Roast the roast uncovered in the oven for about 30 minutes, then pour in the wine and fry for another 90-105 minutes until the meat is crispy brown on the outside and cooked through on the inside. Every now and then, pour the frying stock over them.
- Garnish with fresh thyme and sage.
- Spaetzle also taste good.
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