Rack of Pork with Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 Tbsp Caraway
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- salt
- 1 tsp peppercorns
- 1 ⅕ kilograms Pork cutlet (ready to cook)
- 2 Tbsps vegetable oil
- 200 milliliters Beef stock
- 400 grams waxy potatoes
- 300 grams Pumpkin
- freshly ground peppers
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Crush the spices with marjoram, salt and pepper in a mortar.
3.
Rinse the meat, pat dry, rub all over with the spice mixture and cook on all sides in hot oil in a roasting pan. Turn the fat side up and roast in preheated oven about 1 1/2 hours. Occasionally pour in something broth.
4.
Peel the potatoes, rinse and turn into decorative shapes with the pumpkin pulp.
5.
Halfway through the cooking time distribute the vegetables around the meat, season with salt and pepper and roast, turning occasionally. The last 10 minutes increase the oven heat to 220°C (approximately 425°F) and brown the meat crust.
6.
Mix the vegetables with the parsley. Serve with the roast on a plate.
