Pork Roast with Vegetables

Ingredients

• 600 g waxy potatoes
• Salt
• 500 g Green Asparagus
• 2 tbsp butter
• 1 tsp Pink peppercorns
• 2 tbsp lemon juice
• 150 g Knollensellerie
• 2 tbsp Vegetable oil
• 750 ml meat broth
• 3 sprigs rosemary
• 150 ml Heavy Cream

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Rinse and pat dry the pork roast. Rub all sides with salt and pepper. Peel and cube the onions, garlic, carrots, and celery.

3. 3.

   Heat the oil in a roasting pan and brown the roast on all sides. Remove it, add the vegetables, and sauté briefly. Deglaze with a splash of broth. Return the roast to the pan and bake for about 2 hours, turning occasionally and adding more broth as needed. After roughly 1 hour, add rosemary to the sauce.

4. 4.

   Peel, wash, halve lengthwise, and boil the potatoes in salted water for about 25 minutes.

5. 5.

   Trim the lower third of the asparagus, cut the spears into diagonal thirds, and quickly sauté in a hot pan with butter. Season with salt and pink pepper, deglaze with lemon juice and a little water, cover, and steam for about 10 minutes.

6. 6.

   Remove the roast from the sauce and keep warm wrapped in foil. Strain the sauce, add cream, and reduce until slightly thickened. Season with salt and pepper.

7. 7.

   Drain the potatoes.

8. 8.

   Slice the roast thinly and arrange on plates with the vegetables. Spoon some sauce over the top and serve the remainder separately.