Spanferkelbraten

Ingredients

• 1 kg pork tenderloin (with skin, double, hollowed out, cut by butcher)
• Sea salt
• pepper (from grinder)
• 5 sprigs rosemary
• 5 cloves garlic
• 2 tbsp coarse mustard
• 4 tbsp olive oil
• 1 onion
• pork bones (for the sauce)
• 150 ml dry white wine
• 200 ml meat broth
• 3 tbsp brine (for brushing)
• 1 tsp starch (for binding)
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 200°C fan and grill. Wash the pork, pat dry, salt and pepper inside and out. Strip needles from two rosemary sprigs, finely chop. Peel and roughly chop garlic. Mix both with mustard and spread on the inner side of the tenderloin.

2. 2.

   Roll the meat from both sides toward the center and tie into a roll with kitchen twine. Heat oil in a roasting pan and sear the pork all over over medium heat. Meanwhile peel and roughly chop onion, add to the pan with bones and remaining rosemary.

3. 3.

   Pour wine and broth into the pan and roast the pork in the preheated oven for about 1½ hours, turning occasionally. Baste the roast several times with pan juices and add a little water if needed. Remove the roast, place on an oven‑proof tray, brush with brine and finish at 250°C for 5–10 minutes until crispy.

4. 4.

   Meanwhile bring the pan drippings to a boil with a splash of water, strain through a sieve. Taste the liquid, thicken with a small amount of starch mixed in cold water if desired, then enrich with butter. Serve with salted potatoes or dumplings.