Fruity Orange Roast with Almond Kernels

Preheat the oven to 200 degrees. Remove the skin from the onions and cut them into rings. Rub the meat all over with salt, bell pepper and paprika, score the pork rind. Squeeze 4 oranges and measure out 600 ml of them.

Heat the clarified butter in a roaster on the kitchen stove, brown the meat all around and extinguish with half of the orange juice. Cover and steam in the stove for about 60-70 minutes.

In the meantime, put the almond kernels in boiling hot water for 2 min. Drain, cool and squeeze out of the shell. Add the almond kernels with the remaining orange juice to the roasting tin form and steam for another 30 min.

Peel and fillet the remaining oranges. Take out the individual segments, collecting the dripping juice.

Remove the meat from the roaster. Cook the sauce on the stove at high temperature, add honey and creme fraiche. Add the orange pieces, season and serve with the meat.

Info: =====

The white skin of the oranges tastes quite bitter, so remove it carefully.

Cut a slice from the top and bottom of the orange, put the fruit down and cut lightly in an arc with a *very* sharp kitchen knife between the flesh and the skin.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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