Summary

Ingredients

• 3 medium onion (s)
• 2 carrot (s)
• 2 red pepper (s)
• 1 kg pork (nut)
• 5 tablespoon blossom honey
• 0.5 ½ bottle red wine, lovely, approx. 350 ml
• some water
• salt
• pepper
• rosemary
• Paprika powder
• 1 pinch (s) cinnamon
• 1 bag vegetable mix, frozen, approx. kg
• Roux or sauce thickeners
• oil
• butter

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Instructions

1. Gently heat the honey in a bowl in the microwave, cut the onions into small cubes and mix with the honey.
2. Wash the pork briefly, pat dry and season on all sides with salt, pepper and the paprika powder. Heat the oil and butter in a saucepan and sear the meat on all sides. Cut the carrots and peppers into cubes. Put the meat in a roasting pan after searing. Spread the carrot and pepper cubes around it. Pour the red wine and the frying fat over everything and add a little water until the roasting pan is approx. 3 cm high with liquid. Then pour the honey onions over the meat.
3. Put the roaster in the preheated oven for 2 - 2.5 hours at 180 degrees. Pour the stock over the meat every 15 minutes. When the cooking time is over, leave everything to stand overnight in the roaster with the lid closed.
4. The next day, skim off the liquid with a ladle into a small saucepan and add water to the desired amount. Bring the stock to the boil, season with salt and pepper, add the rosemary as desired and the cinnamon for a special taste. Then thicken with the roux or a sauce thickener.
5. Place the frozen mixed vegetables of your choice, peas, corn, cauliflower, in the roaster around the meat and mix with the carrots and peppers that have already been cooked. Fill up with a little water for the cooking process. Heat everything in the roaster for approx. 45 minutes. When everything is ready, cut the meat into thin slices, arrange on a plate with the vegetables and pour the sauce over the meat.
6. Ideal with mashed potatoes, boiled potatoes or pasta.