Baked pork loin

Ingredients for 4 servings:

• 1,000 g roast pork (pork loin)
• 150 g carrot(s), roughly diced
• 150 g celery, roughly diced
• 150 g leek, roughly diced
• 250 ml port wine
• 750 ml vegetable stock
• 15 peppercorns, colored
• 5 allspice berries
• 1 bay leaf
• 2 tbsp, heaped mustard, medium hot
• Pepper, white, finely ground
• 1 tbsp tomato paste
• 1 tbsp paprika paste, mild

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 15 minutes

nice and juicy

Wash the pork loin, pat dry with kitchen paper, score the bacon in diamond shapes, season generously with white pepper and salt, and spread mustard all over. In a frying pan, sear the meat over medium heat, only on the fat layer. In a roasting pan, sear the diced vegetables vigorously. Add the tomato and bell pepper paste and continue to cook until a browned surface has formed in the pan. Deglaze with port wine and allow it to reduce completely. Place the pork loin on the bed of vegetables and add the stock. Place the roasting pan in the oven preheated to 200°C (top/bottom heat) and leave uncovered for 20 minutes, then cover and cook at 180°C (350°F) for 90 minutes. The internal temperature should not exceed 68°C (150°F) – a meat thermometer is useful. If you don’t have one, remove the roast from the oven after 100 minutes at the latest. Then let the meat rest for 5 minutes. Strain the sauce and thicken if necessary. Serve with vegetables, boiled or jacket potatoes, dumplings, or spaetzle.