Schweinekrustenbraten

Ingredients

• 1.5 kg pork loin (ready to cook, with rind)
• Salt
• Pepper (freshly ground)
• 1 bundle mixed vegetables (about 250 g)
• 1 onion
• 2 tbsp vegetable oil (for the roasting pan)
• 400 ml meat broth
• 100 g crème fraîche

Instructions

1. 1.

   Preheat the oven to 200°C (convection).

2. 2.

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

3. 3.

   Clean the vegetables, cut into large pieces and arrange in a greased roasting pan. Pour in the broth, place the pork rind-side down on top of the vegetables, and roast for about 25 minutes. Reduce the temperature to 160°C (convection) and continue cooking for another 60-70 minutes, basting with some stock and adding more broth if needed. Just before the end, increase the heat to 220°C (top heating) to crisp the rind.

4. 4.

   Remove the pork from the sauce and keep warm. Strain the sauce through a sieve and squeeze out excess liquid from the vegetables. Then stir in crème fraîche, salt, and pepper to taste; thicken with starch if desired.

5. 5.

   Slice the pork onto a platter and serve with the gravy. Optionally accompany with pretzel dumplings.