Roast pork honey
The secret of the juicy roast: It is deglazed with vegetable broth in between. By the way, it also tastes cold in wafer-thin slices the next day.
Ingredients
For 12 Persons
3 kg deboned pork chop
3 tsp Vegetable broth (instant)
100 g Honey
1 tsp Sweet paprika
3-4 tbsp Oil
2 kg small potatoes
Preparation
1 Rinse the meat, pat dry and place on the fat pan. Fry in a preheated oven (electric stove: 180 °C/convection: 160 °C/gas: see manufacturer) for approx. 1 3⁄4–2 hours.
2 Dissolve the broth in approx. 1 l of boiling water. After approx. 30 minutes of frying, deglaze with broth. Mix honey, paprika and oil. After approx. 1 hour, brush the roast several times.
3 In the meantime, wash the potatoes and cook in water for about 20 minutes. Remove the roast and let it rest for about 10 minutes. Serve the roast and potatoes.
Preparation time: 135 min. Level: easy
Nutritional values
Per serving
520 kcal
55 g protein
21 g fat
24 g carbohydrates
For 12 Persons
3 kg deboned pork chop
3 tsp Vegetable broth (instant)
100 g Honey
1 tsp Sweet paprika
3-4 tbsp Oil
2 kg small potatoes
Preparation
1 Rinse the meat, pat dry and place on the fat pan. Fry in a preheated oven (electric stove: 180 °C/convection: 160 °C/gas: see manufacturer) for approx. 1 3⁄4–2 hours.
2 Dissolve the broth in approx. 1 l of boiling water. After approx. 30 minutes of frying, deglaze with broth. Mix honey, paprika and oil. After approx. 1 hour, brush the roast several times.
3 In the meantime, wash the potatoes and cook in water for about 20 minutes. Remove the roast and let it rest for about 10 minutes. Serve the roast and potatoes.
Preparation time: 135 min. Level: easy
Nutritional values
Per serving
520 kcal
55 g protein
21 g fat
24 g carbohydrates