Description
Preparation
Sear the roast pork in olive oil on all sides. Then remove the meat and fry the onions in the oil. In the meantime, coat the roast pork with mustard, salt and pepper.
When the onions are golden brown, put the meat back in the roasting tin and place the onions on top. If desired, halve the garlic cloves and add them. Pour in the water, cover the roasting tin and place in the oven for 60-75 minutes at 170 degrees convection.
When the meat is soft, remove it and pour the sauce into a pan. There won’t be a lot of sauce, but it will be strong. Bring to the boil, fish out the garlic if necessary and puree the sauce. Thicken a little to taste.
There are no reviews yet.