Pork Tenderloin Roast on Vegetables

Ingredients

• 1.2 kg pork tenderloin
• 4 Garlic cloves
• 1 tbsp caraway seeds
• 4 tbsp Vegetable oil
• Salt
• black pepper (freshly ground)
• 250 ml beer
• 10 small young potatoes
• 3 large carrots
• 4 celery stalks
• 2 tbsp butter
• 250 ml meat broth

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both fan and conventional heat. Score the skin of the pork tenderloin in a diamond pattern with a sharp knife. Peel the garlic, roughly cube it, and grind it with caraway seeds and 2 tbsp oil in a mortar. Season the meat with salt and pepper, then rub this mixture all over the pork.

2. 2.

   Heat the remaining oil in a roasting pan and sear the pork first on the skin side, then on the bone side for about 4 minutes each. Place the pork skin-side up, pour beer over it, and bake for 1 hour, basting occasionally with the drippings.

3. 3.

   For the vegetables, peel and wash the potatoes and carrots. Slice the carrots diagonally into ~1 cm thick rounds. Wash, trim, and slice the celery diagonally as well. Melt butter in a large skillet. Sauté the potatoes until golden brown. Add the remaining vegetables and cook briefly. Season with salt, pepper, and marjoram. Pour in broth, bring to a boil, then add it over the pork 15 minutes before the end of its cooking time. Increase oven temperature to 200°C (400°F) and bake for an additional 30 minutes. Transfer the pork to a plate, arrange the vegetables with the sauce around it, and serve sliced.

4. 4.