Roast pork with roasted vegetables

Ingredients for 4 servings:

• 1 kg roast pork, with rind
• 2 tsp seasoning salt for roast pork
• 10 cloves
• 1 bunch of soup vegetables
• 2 tbsp oil
• 1 liter broth, instant
• Salt
• 50 ml whipped cream or milk
• 1 tbsp sauce thickener, dark
• 2 pinches of caraway powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Great as a Christmas dinner

Cut diamond-shaped cuts into the meat rind. Rub with seasoned salt and stud with cloves. Trim or peel the soup vegetables, wash, and chop finely. Heat oil in a roasting pan. Fry the meat. Add the soup vegetables and sauté. Pour in the stock and bring to a boil. Braise in a preheated oven (electric stove: 200°C, fan: 180°C, gas mark 3) for 90-120 minutes, depending on the roast’s height. Brush the meat with salted water about 15 minutes before the end of the cooking time. This will make the crust crispy. If necessary, briefly turn on the grill. Remove the roast and pour the cream into the braising liquid. Thicken with a sauce thickener and season to taste.