Summary

Ingredients

• 1 ½ kg roast pork, loosened back cord, organic if possible
• 1 teaspoon fennel seeds
• 1 teaspoon lemon (s), untreated, grated zest
• 1 tablespoon pepper, coarsely ground
• 3 onion (s)
• 200 ml white wine
• 200 ml milk
• 200 ml cream
• salt
• 1 sprig sage
• Oil, neutral

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Instructions

1. Grind the coarsely ground pepper with the fennel seeds, mix with the lemon zest and some oil, rub the meat with it and let it steep for a few hours.
2. Preheat the oven to 120 ° C.
3. In a suitable roasting pan, slowly sear the meat in a little oil at medium temperature until light brown on all sides, remove and season with salt all over.
4. Fry the chopped onions in the roaster until light yellow, deglaze with the white wine, reduce a little. Add the milk and cream, season with salt and bring to the boil. Put in the sage sprig and put the meat back into the roasting pan. Cover and put in the oven. Turn the meat over once after 1.5 hours. After another 1.5 hours the meat is soft as butter.
5. Take out the meat and let it rest briefly. Remove the sage from the sauce, degrease the sauce if necessary and, since the milk has curdled, mix it once with the magic wand, then the sauce is smooth. To taste. Heat again, cut the meat into beautiful slices and let it warm up again briefly in the sauce.
6. Serving.
7. It goes well with ribbon noodles, gnocchi or polenta.