Classic pork salmon roast

Ingredients for 4 servings:

• 1 kg roast pork (roast pork and salmon)
• 1 garlic clove(s)
• 2 tsp Dijon mustard
• 1 bunch of soup vegetables
• 125 ml red wine, dry
• 250 ml meat broth
• 1 tbsp tomato paste
• 1 tsp marjoram, dried
• 2 tsp cornstarch or dark sauce thickener
• 2 tbsp oil for frying
• n. B. water
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 14 hours 15 minutes

The day before, rub the roast with salt, pepper, and crushed garlic. Cover and let stand overnight. Clean the vegetables and chop them if necessary. Heat the oil in a casserole dish. Brush the roast with Dijon mustard on both sides and sear all over, then remove from the dish. Add the vegetables to the hot fat and sear well. Deglaze with half of the red wine and the stock, then add the tomato paste and marjoram. Return the roast to the dish and braise slowly for a good 1.5 hours with the lid closed in the oven at 200°C (top heat). Turn the roast after about 45 minutes. Add more water if necessary. When the roast is tender, remove from the roasting dish and keep warm. Strain the sauce through a sieve. Add the remaining wine and enough water to make the desired sauce. Thicken with cornstarch or dark sauce thickener and season with salt and pepper. Red cabbage, dumplings or spaetzle go well with it.