Lean roast pork with dumplings

Ingredients for 4 servings:

• 1 kg pork salmon
• 1 bunch of soup vegetables
• 1 onion(s)
• 40 g tomato paste
• 40 ml mustard, medium hot
• 1 tsp sugar
• 2 cubes of stock
• 1 ½ liters of water
• 250 ml gravy, as desired
• 1 tsp salt
• ½ tsp pepper
• 1 tsp caraway seeds
• 1 pack of dumpling dough

Instructions

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

Clean and peel the soup vegetables and cut them into fairly small cubes. Peel the onion and cut it into quarters or eighths. Wash the meat and remove any excess fat. Brown the meat on all sides in an ovenproof pot, remove it from the pot and set aside on a plate. Mix the mustard and tomato paste in the same pot and brown. Add the sugar and stir in. Then add the diced soup vegetables and the chopped onion and brown everything for another 1-2 minutes. Pour in the water and stir in the stock cubes. Return the meat to the pot, making sure it is covered with liquid as much as possible. Place the pot in the oven and braise at 175°C (convection oven) for about 1 hour. Alternatively, use a meat thermometer to set the desired degree of doneness and braise accordingly. After the cooking time, remove the pot from the oven, remove the meat from the pot and keep warm. Strain the sauce from the pot through a cheesecloth/sieve. If desired, add more gravy and season to taste. Cut the meat into 8 slices, add to the gravy, and simmer for another 1-2 minutes. Prepare and cook the dumplings according to the package instructions. Serve with sauerkraut or a salad.