Braised pork loin

Ingredients for 5 servings:

• 2 large pieces of pork loin
• 6 large carrots
• 6 large tomatoes
• 2 onions
• 200 g sour cream
• 400 g sweet cream
• 2 rosemary sprigs
• e.g. salt and pepper
• nutmeg
• Paprika powder, sweet
• 3 tsp vegetable stock powder
• 750 ml water
• 500 ml white wine
• 2 kg potatoes, waxy
• some clarified butter
• some cracklings
• some vegetable fat

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Dissolve 2 teaspoons of vegetable stock in 500 ml of boiling water, add all of the white wine, stir lightly, and set aside. Cut the onions, tomatoes, and carrots into medium-sized pieces. Brown the onions in a casserole dish with a little vegetable fat, butter, and cracklings until translucent. Add the pork loins, brown the top and bottom sides, and season with salt, pepper, and paprika. Briefly remove the well-seared meat from the casserole dish and add the carrots, tomatoes, and a little vegetable fat to the already fried onions. Sauté everything for a few minutes, pour in about half of the vegetable white wine stock, and return the meat to the dish on top of the fried vegetables or on a wire rack. Cut the rosemary sprigs into smaller pieces and scatter them over the meat. Braise the pork loins in a covered pot at approximately 175 degrees Celsius (convection oven) for approximately 45 minutes. Then turn the pork loins, pour in the remaining vegetable white wine broth, season with salt, pepper, and paprika, and braise with the lid closed for another 45 minutes. Meanwhile, peel and dice the potatoes, and cook them in a little salted water for approximately 20-25 minutes until tender. After the braising time, remove the pork loins from the roasting pan/pot. For the sauce, strain the vegetables and meat juices through a sieve into a separate saucepan and bring to a boil. Set the oven to a convection oven of approximately 50-75 degrees Celsius (convection oven). Wrap the pork loins and rosemary sprigs in aluminum foil, place them in the casserole dish, and return them to the oven until the boiled potatoes and gravy are ready to serve. For the sauce, dissolve the remaining vegetable broth in 250 ml of water. Finely purée the remaining vegetables in the sieve, use about half of it to make the sauce, and add it to the already boiling gravy. Stirring continuously, add the cream, sour cream, and vegetable stock, if desired. Bring the sauce back to a boil and season with salt, pepper, nutmeg, and paprika. The sauce should have a creamy consistency but not be thick. The remaining puréed vegetables are perfect as a spaghetti sauce or as an ingredient in other roast dishes! Once the sauce is ready, remove the pork loins from the oven, slice them, and serve with the sauce and potatoes.