Pork Loin Roast

Ingredients

• 700 g potatoes
• 100 g hazelnuts (coarsely chopped)
• 100 g dates (pitted)
• 3 onions
• 2 kohlrabi
• 500 g broccoli
• 2 sprigs Mint
• 1 kg pork loin
• 1 tbsp mustard
• Salt
• ground pepper
• 3 tbsp oil
• 1 l vegetable broth
• 2 small apples (washed, cut into wedges)
• 3 sprigs rosemary
• 1 bay leaf
• 2 tbsp clarified butter
• 2 tbsp butter
• sauce thickener (as needed)
• plums (for garnish)
• apples (for garnish)

Instructions

1. 1.

   Rub the pork with mustard, salt, and pepper. Skewer all around with rosemary bunches. Heat oil in a pot, sear the meat on all sides over high heat.

2. 2.

   Remove the onion skins, cut into wedges, briefly sauté, then reduce heat. Add broth, remaining rosemary, apple wedges, and bay leaf. Cover and simmer for 2 hours.

3. 3.

   Peel potatoes, cube them, and boil for about 20 minutes. In a pan, lightly toast hazelnuts in clarified butter, add sliced dates, mix, then combine with potato cubes and season with salt and pepper; keep warm.

4. 4.

   Wash broccoli, cut into florets. Peel kohlrabi and slice into rounds, quarter or halve them. Blanch the vegetables in salted boiling water for 6-8 minutes, drain, pat dry, and toss in hot butter; keep warm.

5. 5.

   Remove the pork from the pot, place on an oven-safe tray, and roast at 180°C for 20 minutes to finish cooking. In the meantime reduce the sauce by about one-third, strain through a sieve, and thicken with sauce thickener if needed.

6. 6.

   Arrange the sliced pork with small apple wedges, plums, and rosemary on a platter. Serve each vegetable on separate plates alongside.

7. 7.

   Pour the sauce over the dish at the table.