Juniper-roast pork loin stuffed with root vegetables and nuts. Add to this the roasted potatoes and red wine sauce

Ingredients for Juniper-roast pork loin stuffed with root vegetables and nuts. Add to this the roasted potatoes and red wine sauce

Instructions for Juniper-roast pork loin stuffed with root vegetables and nuts. Add to this the roasted potatoes and red wine sauce

To prepare the Juniper-roast pork loin stuffed with root vegetables and nuts. Add to this the roasted potatoes and red wine sauce recipe, please follow these instructions:

Juniper crushed lightly and rubbed in the rind together with coarse salt. Cut root vegetables into smaller pieces and grate them in olive oil together with hazelnuts. Findel in food processor or chop it finely with a knife. Stir the mass with mustard and bread crumbs. Cut a section through the comb and fill the mixture into swine. Peel potatoes and cut into large pieces. Crack the fennel and remove the stick. Share it in six pieces and place in a roasting pan along with the pig the comb and potatoes. Roast in preheated oven approximately 75 min at 180 degrees. Let the comb rest ca. 25 min. before slicing. In a frying pan roasted chopped red onion in a little oil. Balsamic and red wine, add and boil in half, add and boil powerful Fund. Be smoothed if possible. with a little corn flour udrørt in water. A little cold butter whipped in the sauce and tilsmages with salt and pepper. By serving cut the comb into slices and served with potatoes, fennel, sauce and wholemeal bread.