Heike's roast pork with red wine

Ingredients for 4 servings:

• 1.2 kg roast pork
• 2 carrots
• 1 stalk(s) celery
• 300 ml red wine, dry
• 500 ml water or broth
• 3 bay leaves
• 2 tbsp tomato paste
• e.g. cream
• salt and pepper
• Sunflower oil
• 1 pack of mixed herbs, frozen
• 2 cloves garlic, crushed
• 2 onions, in rings
• Paprika powder
• possibly butter, ice-cold, roux or sauce thickener

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

simply

For the marinade, mix the sunflower or rapeseed oil, herbs, 2-3 crushed garlic cloves, pepper, salt, paprika, and 2-3 onions well. Ideally, place the mixture in a large zip-top freezer bag. Add the previously patted dry meat. Toss it back and forth a few times to ensure the marinade is evenly distributed around the meat. Place in a bowl in a well-chilled refrigerator for 12-48 hours, turning every few hours. 48 hours is the maximum marinade time. Heat a roasting pan and brown the marinated meat all over. If there isn’t enough fat on the meat, add a little more of the fat from the marinade. Strain the rest of the marinade through a sieve and set aside. Once the meat is seared, remove it and sauté the finely chopped soup vegetables in the frying fat for 2-3 minutes. Then roast the tomato paste for 2-3 minutes. Add the bay leaves. Deglaze with the red wine and reduce. Then top up with water or stock and bring back to a boil. Add the meat and simmer over medium heat for 1-1.5 hours, stirring occasionally. Add the strained marinade. It shouldn’t contain much oil. If desired, you can blend the sauce with a hand blender. If it’s too thick, add stock, wine, or cream. Once the meat is cooked, thicken the sauce with ice-cold butter, a roux, or a sauce thickener, if necessary, and season again with salt and pepper. Boiled potatoes, dumplings, or spaetzle go very well with this dish.