Roast pork in a roasting bag

Ingredients for 4 servings:

• 1 kg lean roast pork, e.g. from the leg
• 1 tsp clarified butter
• 160 g onion(s), finely diced
• 2 g garlic, finely chopped
• 100 ml white wine, sweet, e.g. Riesling Spätlese
• n. B. Salt and pepper, black, ground
• savory, shredded
• 1 tsp cornstarch
• Water
• 1 tsp, heaped parsley, flat-leaf, finely chopped, optional
• 1 tbsp crème fraîche, sour cream or cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

with hearty sauce; easy to prepare and without artificial flavor enhancers

Salt the pork roast and sear it on all sides in a pan over medium heat, adding clarified butter. Finely dice the onions and garlic. Remove the roast from the pan and place it on a surface. Sauté the onions and garlic in the pan until translucent, deglaze with white wine, use a rubber spatula to loosen any browned bits from the bottom of the pan, and then set aside. Season the roast all over with pepper and rub with savory. Cut the roasting bag to size and seal tightly at one end. Empty the contents of the pan into the prepared roasting bag and place the seasoned roast inside. Seal the other end tightly and cut a 2 cm cut into the top of the roasting bag with a knife. Cook the roast (= 1 kg) in the oven on the rack at 120°C for approximately 2-2.5 hours. A larger roast will require a longer cooking time. The core temperature is more important; it should be 72-75°C. When the roast is ready, open one end of the roasting bag and pour the onions and meat juices into a saucepan. Reseal the roasting bag and keep the roast warm in the oven at around 80°C. Finely purée the meat juices with the onions in a blender or with a hand blender. Then, while gently simmering, thicken to the desired consistency with cornstarch dissolved in a little water. Season again with salt and pepper, if desired. If desired, refine the sauce with crème fraîche, sour cream, or double cream and garnish with finely chopped flat-leaf parsley. Tip: To make enough sauce, the meat juices can be topped up with a little water, vegetable stock, or chicken stock.