John Myers
Ingredients for 6 servings:
- 1,200 g pork (boneless)
- 200 g onion(s), peeled in large pieces
- 1 bulb(s) garlic, (less if necessary)
- 12 black peppercorns
- 10 grains of allspice
- 10 juniper berries
- 3 bay leaves
- ½ liter balsamic vinegar, red
- 1 liter of water
- salt and pepper
- Spice mix (steak seasoning), Pul biber
- 4 tbsp rapeseed oil or olive oil
- Vegetable broth, instant
- 5 tbsp raisins
- 200 g sour cream
- 6 tbsp raisins
- Sauce thickener
Instructions
Working time approx. 15 minutes; Rest period approx. 3 days; Total time approx. 3 days 15 minutes
suitable for ww 8.5 P
Place the pork loin in a suitably sized container. Roughly chop the peeled garlic cloves and cook with the onions, peppercorns, allspice, juniper berries, and bay leaves in the vinegar-water mixture for 15 minutes. Once cooled, pour the mixture over the meat and let it marinate for 2-3 days in a cool place (not in the refrigerator), turning the meat occasionally. Then remove the meat, pat dry, and season with steak seasoning, pepper, and salt. Strain the marinade through a sieve, reserving the vegetables and liquid. Heat 3 tablespoons of rapeseed or olive oil, brown the meat all over, add half of the marinade and the vegetable seasoning mix, and cook with vegetable stock for about 60-70 minutes. After 30 minutes, add the raisins and, if desired, more marinade, and finish cooking. Keep the sliced roast warm, strain the sauce or stir it vigorously with a hand blender, stir in the sour cream and, if desired, the sauce thickener, and place the meat in the previously seasoned sauce. Up to this point, it’s 8.5 P per person. Serve with potato dumplings (1.5 P each) and, of course, a mixed salad of your choice.
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