Saddle Of Pork – Tender and Juicy from Roasting Tube
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork (pork loin), boneless and rind
- 1 onion (s)
- 1 apple
- 1 small carrot (s)
- 1 tablespoon marjoram, fresh if possible, otherwise dried
- Salt and pepper
- 2 tablespoon mustard, hot
- 1 clove (s)
- 100 ml apple juice
- 2 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Rinse the back of the pork, then pat dry. Preheat the oven to 160 ° C.
- Mix the mustard with salt, pepper, marjoram and the crushed clove (best in a small spice mortar).
- Peel the onion and cut it long into narrow wedges. Peel, core and slice the apple as well. Cut the washed carrot into coarse sticks (about the thickness of the apple pieces).
- Tie the roasting tube tightly on one side with the enclosed foil strip. Put the onion and apple pieces into the roasting tube as a bed.
- Rub 1/3 of the mustard mixture all over the meat. Stir the breadcrumbs into the remaining mustard mixture and spread this crust mixture only on the top of the meat. Now place the meat on the apple, onion and carrot bed so that the crust mixture is on top.
- Hold the open side of the roasting tube up a little and carefully pour in the apple juice. Now also close the open bridal tube side with the enclosed foil tape. Poke a few small holes in the top of the tube (e.g. with a skewer).
- If you have a roasting thermo, insert it through the foil into the meat - so you can read the cooking point exactly (60 ° C).
- Carefully place the filled roasting tube on the oven rack (hot) and slide the drip pan underneath to be on the safe side.
- The roast takes about 50 minutes or a core temperature of 60 ° C is reached.
- Then carefully open the foil (hot steam!), Remove the meat and let it rest a little under aluminum foil, collect the liquid and use it to prepare a gravy. The onion, apple and carrot mixture can be pureed and used to bind the sauce.
- For serving, cut the meat into slices and cover with a little sauce. Serve the rest of the sauce separately.
- When cooled, the roast is ideal for cold platters, picnics or sandwiches.
- Prepare the sauce according to your own taste or use some grainy mustard, some cream and mixed cornstarch (these ingredients are not in the list of ingredients!). Of course, garlic and the like can also be added to the roasting tube to season - or herbs, depending on the season. In spring, instead of marjoram, e.g., wild garlic. In autumn we also like to use sun-dried tomatoes cut into strips.
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