Pork loin – tender and juicy from the roasting bag

Ingredients for 4 servings:

• 1 kg roast pork (pork loin), without bones and rind
• 1 onion(s)
• 1 apple
• 1 small carrot(s)
• 1 tbsp marjoram, preferably fresh, otherwise dried
• e.g. salt and pepper
• 2 tbsp mustard, hot
• 1 clove(s)
• 100 ml apple juice
• 2 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

cooked hot, but also delicious cold

Rinse the pork loin, then pat dry. Preheat oven to 160°C (320°F). Mix the mustard with salt, pepper, marjoram, and the crushed cloves (this works best in a small mortar and pestle). Peel the onion and cut it lengthwise into thin wedges. Peel, core, and slice the apple. Cut the washed carrot into large sticks (about the same thickness as the apple pieces). Tie the roasting bag tightly on one side with the enclosed foil strip. Place the onion and apple pieces into the roasting bag as a “bed.” Rub the meat all over with 1/3 of the mustard mixture. 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-carrot crust mixture so that the crust mixture is on top. Hold the open side of the roasting bag slightly up and carefully pour in the apple juice. Now also seal the open side of the roasting bag with the enclosed foil strip. Poke a few small holes in the top of the roasting bag (e.g. with a skewer). If you have a meat thermometer, insert it through the foil into the meat – this will allow you to read the exact cooking time (60°C). Carefully place the filled roasting bag on the oven rack (while it’s hot) and slide the drip tray underneath to be on the safe side. The roast needs about 50 minutes or until an internal temperature of 60°C is reached. Then carefully open the foil (hot steam!), remove the meat and let it rest for a while under aluminum foil. Collect the liquid and use it to make gravy. The onion, apple, and carrot mixture can be pureed and used to thicken the gravy. To serve, slice the meat and drizzle with a little gravy. Serve the rest of the gravy separately. Once cooled, the roast is ideal for cold platters, picnics, or as a sandwich topping. Prepare the sauce to your liking or use some grainy mustard, a little cream, and cornstarch (these ingredients are not listed in the ingredients list!). Of course, you can also add garlic and similar seasonings to the roasting bag for flavor – or herbs, depending on the season. In spring, wild garlic, for example, is a good alternative to marjoram. In autumn, we also like to use sliced ​​sun-dried tomatoes.