Roast pork – juicy and tender
by Tavolino
A classic, tender oven-roasted pork that braises on a bed of aromatic vegetables and is served with a rich gravy.
Ingredients
- Roast pork (loin or sirloin) 1,5 kg
- Soup vegetables 500 g
- Bacon 50 g
- Clarified butter 25 g
- Mustard 3 tbsp
- Onion 1
- Garlic clove 1
- Tomato paste 1 tbsp
- Salt to taste
- Pepper to taste
- Sweet paprika powder to taste
- Beef stock 500 ml
- Cornstarch 2 tbsp
Preparation
- 1
Preheat the oven to 120 °C top/bottom heat.
- 2
Take the meat out of the refrigerator 45 minutes before preparation and pat dry with paper towels.
- 3
Clean the soup vegetables and chop coarsely. Dice the bacon, onion, and garlic.
- 4
Heat the clarified butter in a roasting pan and sear the roast on all sides for approx. 10 minutes. Remove the meat.
- 5
Briefly sauté the bacon, onions, and garlic in the roasting pan.
- 6
Add the soup vegetables and sauté briefly.
- 7
Stir in the tomato paste, 1 tbsp mustard, 200 ml beef stock, and parsley, and let simmer briefly.
- 8
Season the roast with salt, pepper, and paprika powder, and coat all over with 2 tbsp mustard.
- 9
Place the meat on the vegetables and braise in the oven for approx. 90 minutes.
- 10
Remove the roast and let it rest. Strain the sauce through a sieve, add the remaining stock, and thicken with cornstarch.