Summary

Ingredients

• 1 kg pork (back)
• salt and pepper
• 1 tablespoon paprika powder, noble sweet
• 5 onion (s)
• 10 prunes
• 1 clove garlic
• 1 piece (s) ginger, small
• 1 teaspoon pepper - grains, white
• 2 juniper berries
• 1 bay leaf
• 700 ml red wine
• 1 lemon (s), the juice it
• 2 carrot (s)
• 3 tablespoon clarified butter
• 1 pinch cinnamon
• 2 tablespoon jam (rose hip jam)
• 200 ml whipped cream
• 1 orange (s), the juice it
• 1 pinch (s) sugar

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Instructions

1. Season the saddle of pork with salt, pepper and paprika powder and place in a large bowl. Peel 2 onions, the clove of garlic and ginger and roughly chop them together with the prunes. Add to the meat with the peppercorns, juniper berries and bay leaf. Pour the red wine and lemon juice over them. Cover and marinate in a cool place for 2 days, turning several times in the marinade. Then remove the meat and pat dry. Save the marinade.
2. Sear the meat in heated clarified butter on all sides. Season with salt, pepper and cinnamon. Peel and dice the carrots and the remaining onions. Add and roast briefly.
3. Now pour the marinade through a sieve, catching the stock and pour 1/2 liter of it over the roast.
4. Braise in the preheated oven on the lower rail at 200 ° C for about 1 1/2 hours.
5. Keep the saddle of pork warm in the switched off oven. Pour the meat stock through a sieve into a saucepan and let it boil down a little. Stir in the rose hip jam and cream and season the sauce with salt, pepper and sugar. Now add the orange juice and bring to the boil again. Thicken the sauce a little if you like.
6. Serve the meat sliced and serve the sauce separately.
7. Red cabbage or Brussels sprouts and potato dumplings go well with this.