Roast Pork with Vegetable Sauce

For the roast pork with vegetable sauce, clean the greens and cut them into 2 cm pieces. Peel and quarter onions and garlic. Crush caraway and coriander in a mortar. Dry meat, season with salt and pepper. Rub all around with the spices.

Heat 20 g clarified butter in a roasting pan. Brown meat in it all around, remove. Add vegetables and 10 g clarified butter to the drippings and stir-fry for 5 minutes.

Add red wine and tomato juice. Place meat on top of vegetables. Cover and braise in hot oven at 200 °C on 2nd rack from bottom for 1 hour. Turn the roast to the other side every 15 minutes.

Remove the roast and wrap tightly in aluminum foil. Let rest in the turned off oven. Remove half of the soup vegetables from the roast stock, set aside.

Puree remaining soup vegetables in roast stock. Stir in whipping cream and season with salt and pepper. Slice the roast and serve the roast pork with vegetable sauce.

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