Roast pork with love

Ingredients for 4 servings:

• 3 m.-sized onion(s)
• 2 carrots
• 2 red bell peppers
• 1 kg pork (nut)
• 5 tbsp blossom honey
• ½ bottle of red wine, sweet, approx. 350 ml
• some water
• Salt
• pepper
• rosemary
• Paprika powder
• 1 pinch of cinnamon
• 1 bag of vegetable mix, frozen, approx. 1 kg
• Roux or sauce thickener
• oil
• butter

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours; Total time approx. 12 hours

Gently warm the honey in a bowl in the microwave, dice the onions, and mix with the honey. Briefly wash the pork, pat dry, and season on all sides with salt, pepper, and paprika. Heat the oil and butter in a saucepan and sear the meat on all sides. Dice the carrots and bell peppers. After searing, place the meat in a roasting pan. Arrange the carrots and bell peppers around it. Pour the red wine and cooking fat over everything and add a little water until the roasting pan is about 3 cm high. Then pour the honey-infused onions over the meat. Place the roasting pan in a preheated oven at 180°C for 2-2.5 hours. Baste the meat with the stock every 15 minutes. After the cooking time is over, let everything simmer in the roasting pan with the lid closed overnight. The next day, skim the liquid into a small saucepan and add water to the desired level. Bring the stock to a boil, season with salt and pepper, add rosemary if desired, and cinnamon for extra flavor. Then thicken with a roux or gravy thickener. Arrange the frozen mixed vegetables of your choice—peas, corn, and cauliflower—around the meat in the roasting pan and mix with the cooked carrots and bell peppers. Add a little water for cooking. Heat everything in the roasting pan for about 45 minutes. When everything is ready, thinly slice the meat, arrange it on a plate with the vegetables, and pour the gravy over the meat. Ideal with mashed potatoes, boiled potatoes, or pasta.