Roast pork wrapped in bacon

Ingredients for 6 servings:

• 1 ½ kg roast pork, e.g. pork loin
• 8 garlic cloves
• 50 g butter
• 3 sprigs rosemary
• 15 slices of bacon
• salt and pepper
• 1 stalk(s) leek
• 4 carrots
• 2 onions
• ½ bunch parsley
• 500 ml vegetable stock
• possibly cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Make a lattice cut across the top of the pork roast, about 1 cm in diameter, with a knife, season, and brown in oil in a pan. In the meantime, peel and slice the garlic. Cut the butter into thin, small pieces. Tear the rosemary into small sprigs. Lard the cuts in the roast with pieces of butter, sliced ​​garlic, and rosemary sprigs. Wrap with bacon slices, using kitchen string if necessary, and brown again. Remove the roast from the pan. Slice the leek, dice the carrots, and onions. Briefly roast in the pan and pour in the vegetable stock. Allow to reduce slightly. Return the roast to the pan. Roast in the oven preheated to 120°C for about 1.5 hours on the middle rack, basting regularly with the meat juices. Keep the roast warm and use the meat juices to make the gravy. To do this, roughly puree the vegetables, season with the spices and parsley, and thicken with cornstarch if desired. This goes well with dumplings, potatoes, or mashed potatoes.