Pork Roast

Ingredients

• 800 g pork roast
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 20 g butter
• 0.25 l meat broth (from a jar)
• 1 tbsp basil (finely chopped)
• 3 tbsp crème fraîche
• 2 tsp cornstarch
• 500 g carrots
• 1 onion
• 1 tbsp butter
• 200 g wild rice blend
• basil (for garnish)

Instructions

1. 1.

   Wash the meat, pat dry and rub with salt and pepper.

2. 2.

   Preheat oven to 180°C. In a large roasting pan heat oil and butter and sear the meat on all sides, then pour in broth and cover; roast for 1 hour. Remove the roast and keep warm covered. Strain the drippings through a sieve into a pot, season with salt and pepper, stir in basil and crème fraîche, and thicken with cornstarch dissolved in a little water.

3. 3.

   Cook rice according to package instructions.

4. 4.

   Peel carrots, cut into sticks, and boil in salted water for about 5 minutes. Drain and set aside. Dice onion finely and sauté in 1 tbsp butter until translucent; add carrots, heat through, and season with salt and pepper.

5. 5.

   Slice the roast, arrange on plates with sauce, and serve with rice and carrots. Garnish with basil.