Roast pork loin, juicy cooked

Ingredients for 4 servings:

• 1 kg pork loin (salmon roast)
• 1 tsp clarified butter
• 2 tbsp honey
• 1 garlic clove(s), approx. 4 – 5 g
• ½ chili pepper(s)
• some lemon zest
• 2 dashes lemon juice
• 1 tbsp, dried lovage, shredded (Maggi herb)
• 200 g onion(s), finely diced
• 50 g carrot(s), finely diced
• 50 g parsley root(s), finely diced
• 300 g vegetable broth, see my recipe in the database
• salt and pepper
• some lemon juice
• cornstarch
• Water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

very aromatic; melts on the tongue

Finely chop the garlic and chili pepper. Grate some lemon zest. Mix everything with the honey, a small pinch of salt, and a squeeze of lemon juice and set aside. Brown the meat on all sides in a pan over medium heat with clarified butter. Finely dice the onions, carrots, and parsley root. Remove the roast from the pan and place on a surface. First, season the roast with salt, then rub or brush it all over with the honey sauce and finally sprinkle it all over with dried lovage. Let the roast rest. In the meantime, sauté the finely diced vegetables in the pan until translucent, deglaze with the vegetable stock, using a rubber spatula to loosen any browned bits from the bottom of the pan. Remove the pan from the heat. Cut a suitably sized piece of roasting bag and seal tightly at one end. Empty the pan contents into the prepared roasting bag and place the seasoned roast inside. Seal the other end tightly and cut a slit in the top of the roasting bag with a knife, approximately 2 cm long. Cook the roast in the oven at 100°C (top/bottom heat) on the oven rack for 3 hours. A larger roast will require a longer cooking time. The core temperature is more important; it should be 72–75°C (161–165°F). When the roast is done, open one end of the roasting bag and pour the meat juices into a saucepan. Keep the roast warm in the oven at approximately 100°C (212°F). While the roast is simmering gently, thicken the meat juices with cornstarch dissolved in a little water to the desired consistency. Season again with salt, pepper, and lemon juice, if desired. Carve the roast and serve with the gravy. For the vegetable broth, I use my recipe “Vegetable broth, clear and very low in fat, a basic recipe.”