Roasted Crust with Balsamic Shallots
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g roast pork (pork loin with rind)
- salt and pepper
- 375 g shallot (s)
- 2 apples
- 3 tablespoon balsamic vinegar
- 150 ml apple juice
- 2 tablespoon sugar, brown
- 60 ml broth
Print Recipe
Pin Recipe Instructions
- Cut into the rind of the pork loin and rub vigorously with salt. Pre-fry in the oven at 250 ° C in the drip pan for 15 minutes. Scald the shallots with boiling water, peel and add to the meat, reduce the temperature to 175 ° C, fry for another 45 minutes.
- Halve, core and slice the apples and add to the meat. Mix the balsamic vinegar with the juice, pour in and sprinkle with the sugar. Fry again for 15 minutes. Then take out the meat and vegetables and keep warm. Loosen the roast set with the broth, pour through a sieve and degrease if necessary. Bring to the boil, season to taste and serve with the meat.
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