This is the traditional Sunday lunch in many households here in Germany. Pork roast is a classic.
Most families buy a bigger piece so that they can have some leftovers with lots of sauce in the following days. I remember very well these kinds of roasts from my childhood.
I gave it a bit more international flavour - because I can. It changes nothing from the way of cooking though.
This time I had a lean piece of pork and it still did not get dry - I cooked it on low temperature for a bit longer then most people do.
recipe for 3:
600 g lean pork roast
1 tbsp pork roast seasoning (Schweinebratengewuerz)
1 spring onion
2 cloves of garlic
1 red chili
1 stalk rosemary
1 piece of leek
1 stalk celeriac
100 ml white wine
300 ml homemade chicken stock
200 ml water
1 tbsp flour
2 tbsp hot paprika paste (from Hungary) or tomato paste
salt and pepper
2 tbsp rapeseed oil
Rub the pork with the seasoning and add some salt and pepper. Heat the oil in a pot and sear the meat on all sides. Add the chopped veggies and the paste and then the flour. Give it a good coating.
Add wine first then the rest of the liquid.
Close the lid and bring to a boil, reduce the heat and simmer for 80 min, turn the pork midways.
I served it with potato mash and some fresh turnips.