Mangalica pork loin with honey-mustard crust

Ingredients for 4 servings:

• 1 kg roast pork, back, boneless, from Mangalica pig
• 1 bunch of soup vegetables
• 2 cloves garlic
• 2 m.-sized onion(s)
• 200 ml broth
• 200 ml white wine
• 1 tbsp honey
• 2 tbsp mustard
• Caraway seeds
• salt and pepper
• rosemary
• some oil
• some flour

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

rosy and juicy

Wash and dry the pork loin, then cut diamond-shaped cuts into the top layer of fat. Mangalica pork loin has a thicker layer of fat than a normal domestic pig. Wash or peel the soup vegetables and chop them into large pieces. Peel the onions and garlic and also chop them into large pieces. In a cup, mix the mustard, honey, caraway, salt, and rosemary to make a marinade. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Heat a roasting pan with oil and sear the pork loin on all sides, then remove it from the pan. Sauté the vegetables, onions, and garlic vigorously in the roasting pan. Once the vegetables have browned, deglaze with the stock and wine. Season the pork loin on all sides with pepper and brush it with the marinade. Place it on top of the vegetables in the roasting pan and place in the oven for 45 minutes. Then turn on the grill at 180 degrees Celsius (350 degrees Fahrenheit) and brown the top layer of fat for 5 minutes. Then wrap the meat tightly in aluminum foil and let it rest for about 15 minutes. Meanwhile, strain the vegetables through a sieve, season the stock again with salt, pepper, mustard, and honey, thicken slightly with flour, and pour it over the sliced ​​roast. We served it with boiled potatoes and Brussels sprouts.