Summary

Ingredients

• 1 kg boneless pork loin (roast)
• 4 large onions, roughly diced
• 1 can malt beer, 0.33 l
• 100 ml red wine, dry
• 250 ml broth, possibly instant
• 1 tablespoon sugar
• 1 tablespoon, heaped tomato paste
• salt and pepper
• some chili
• Clarified butter for frying
• some cream to refine, possibly

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Instructions

1. Preheat the oven to 170 ° C top / bottom heat. Dab the meat, then fry in hot clarified butter on all sides in an ovenproof roaster and remove from the pan.
2. Brown the onion cubes in the frying fat and move to one side. Caramelize the sugar in the open space and roast the tomato paste. Deglaze both with 2/3 of the red wine.
3. Mix everything with the onions and simmer again, then use the malt beer for the second deglaze. Add 200 ml of stock and put the meat back on the onion mixture. It should sink halfway into the vegetables. Put the pot in the oven for about 50 minutes.
4. Then turn the roast, pour in the rest of the stock and red wine and the roast is allowed to cook for another 30 minutes. Finally, cut the roast into slices and season the sauce again to taste.
5. You can puree the sauce for serving, but we like it best with the rustic onion pieces. If you want, you can refine the sauce with a dash of cream.
6. As a side dish, there is usually mashed potatoes. Leftovers are easy to freeze!