Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the roast into slices and arrange on a platter. Mix the sauce with the sour cream and serve with the meat.
4. Tip: New, fried potatoes go well with roast pork with spring onions.