Simple pork loin roast

Ingredients for 4 servings:

• 1.2 kg pork loin(s)
• 1 bunch soup vegetables, chopped
• 2 potatoes, raw, peeled and cut into small pieces
• 1 medium onion(s), peeled, chopped
• 2 tsp mustard, hot
• oil
• salt and pepper
• Spice mix (roasting seasoning)
• ½ liter meat broth
• ¼ liter of gravy, instant if necessary
• Beer
• n. B. Sauce thickener
• 1 cup of cream or Cremefine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with light beer sauce

Brush the sirloin roast with mustard on all sides and season all over with salt, pepper, and roast spices. Preheat the oven to 160 degrees Celsius (fan). Peel and finely chop the onion, then heat the oil in a pan and fry the onions. Set the onions aside, adding a little more oil if necessary, and brown the roast on all sides. Then place it in the roasting pan. Arrange the soup vegetables, potatoes, and onions around the roast in the roasting pan. Bring the meat broth to a boil and pour it lightly over the roast. Place it on the lowest rack in the oven for a good hour. Turn after about 30 minutes, basting the roast with the remaining broth and a little beer every now and then. After 60-70 minutes, place the roast on a rack and let it rest for 15-20 minutes in the switched-off oven (this is very important, otherwise the roast may dry out when sliced ​​due to excessive juices – at least that’s what my butcher says!). During this time, make the gravy. Strain the meat juices into a saucepan. Add some of the reserved vegetables and either put the sauce in a blender or puree it with an immersion blender, and if desired, pass it through a sieve. Return it to the pan and bring to a boil. Stir in the meat juices and cream, bring to a boil again, season with salt, pepper, meat spices, and beer, and thicken with a gravy thickener if desired. Serve with the meat cut into nice slices. Serve with: potato dumplings, bread dumplings, croquettes, and red cabbage.