Marinated Saddle of Pork

Remove peel from carrots and cut into stalks. Carefully clean the celery, cut away the ends of the stalks, leaving tender leaves on the branches. Cut the vegetables into stalks as well. Remove the skin from the onion, cut in half and sprinkle with the bay leaves and cloves. Place the beef loin in a suitable dish. Add the prepared vegetable ingredients, thyme and crushed peppercorns.

Pour the red wine over everything and let it stand at room temperature with the lid closed for about 12 hours.

Preheat the stove to 150 °C. Remove the saddle of pork from the marinade and dry it with kitchen roll. Season with salt and pepper. Also remove the vegetables and drain. Heat the clarified butter in a roasting pan. Sear the roast loin heartily on all sides.

Extinguish with the marinade. Cook for about 3 to 4 minutes. Now add the veal stock and the marinade vegetables. Place the roast uncovered on the second rack from the bottom of the heated oven and cook at 150 °C for 60 to 70 min.

Remove the roast from the sauce and wrap it in double-folded aluminum foil. Drain the sauce through a sieve. Set sauce liquid and vegetables aside separately. Melt half of the butter in a small pan. Add the flour and sauté while stirring.

Extinguish with the sauce liquid and simmer gently over low heat for 8 to 10 minutes. Season to taste with salt and freshly ground pepper. Add to the

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