Roast with braised vegetables
Tipp:
Wer seinen Schweinebraten noch etwas rosa mag, der sollte sich auf eine Kerntemperatur von 55-60 Grad einrichten. Für einen komplett durch gegarten Braten, sollten Sie auf eine Innen-Temperatur von mindestens 65 Grad gehen.
Ingredients
Ingredients
1 kg Roast pork
400 ml Vegetable broth
200 ml Red wine
1 kg Mixed vegetables (almost any type of vegetable is suitable)
Some Ginger
2 Leave(s) Bay leaves
Some Lemon peel
Some Salt and pepper
Preparation
1. Season the pork roast generously with salt and pepper and place it in the pot. Pour in the vegetable stock. Place the covered pot in the oven (it has not been preheated). Set the oven to 180 degrees and cook the roast for 1 hour.
2. After an hour, add the red wine (or another 200 ml of stock) and add the vegetables. For example, a mixture of onions, carrots, tomatoes, etc. Also add the ginger, bay leaves and lemon peel to the pot.
3. Cook the roast in the pot for another hour. If you like the roast crispier, you can leave the lid off for the last 10 minutes. Season with red wine, salt and pepper before serving.
