Roast Pork with Spring Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g roast pork (pork sirloin)
- Salt and pepper, black, from the mill
- Paprika powder
- rosemary
- 1 tablespoon butter for frying
- 2 bunch spring onion (s)
- 1 dl white wine
- 2 dl broth
- 1 cup sour cream
Print Recipe
Pin Recipe Instructions
- Season the roast pork with salt, pepper, paprika and rosemary. Heat the clarified butter and fry the meat well on all sides, remove and place in a roaster. Wash the spring onions, remove the outer shell if necessary, cut into quarters, leave 3 cm from the leaf base. Steam the onions in the meat stock, deglaze with white wine and reduce. Add the bouillon and fry the doubts with the liquid.
- Braise in a hot oven at 170 ° C top / bottom heat for about 1 hour. Should the liquid boil down, add a little more bouillon.
- Cut the roast into slices and arrange on a platter. Mix the sauce with the sour cream and serve with the meat.
- Tip: New, fried potatoes go well with roast pork with spring onions.
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