Rezept Roast pork in a roasting tube
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Roast pork in a roasting tube

Such a roast pork in a roasting tube is a juicy and delicious recipe that you can easily prepare yourself without much effort. Also well suited for novice cooks. You should definitely try this version!

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INGREDIENTS for 4 servings
  • 1 kg crested roast pork
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon mustard
  • 500 ml soup, clear
    (500 ml water + 1 soup cube)
  • some thyme
  • 1 bay leaf
  • salt, bell pepper powder, paprika
  • 1 roasting tube, twice the length of the piece of meat
Category
ORIGIN
Österreich
DURATION
 150 MINUTES
Difficulty
EIER-KOCH

PREPARATION Roast pork in a roasting tube

Dishes from the roasting bag  were once very popular in the 90s, but were then forgotten again at some point. But you can not only make roast in such a tube. Certainly an alternative worth considering for people who do not have a roaster.

For the roast pork in the roasting tube it actually needs hardly any preparation or much work in general. It is worthwhile to preheat the oven to 190°C convection or 200°C top / bottom heat already now.

Spread the pork, it should definitely be pork – otherwise it is not a pork roast, with the mustard and season well with salt (not too timid), pepper (coarsely ground is my choice here) and paprika powder. Here you can decide for yourself whether edelsüß or rose hot. I am not allowed to eat as spicy as I would like to, so I prefer a mixture. 75% sweet and 25% rose hot.

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If you don’t have a roasting bag , now tie one side of the tube closed and put the seasoned pork in. I chose neck of pork because „for me“ it is the best piece of pork for a juicy roast. But you can also use loin, because it is not so dry in the tube.

Now peel the onion and garlic, halve or quarter them and add them to the meat in the roasting tube along with the bay leaf and some thyme (fresh is the best choice here, although dried is always a choice, of course).

If you don’t have homemade soup on hand, you should have already dissolved the bouillon cube in warm water to begin with. Add the liquid to the seasoned roast in the tube and knot it now at the open end.

Now put the filled tube on a baking tray, you can also put everything in a roman crock  or roaster, and make a small hole (so that the hot steam can escape a little and the tube does not tear prematurely) in it.

Now give the roast tube roast a good 90 minutes cooking time in the preheated oven. After that you take it out of the oven, catch the resulting sauce together with the insert, you can still make a „pimped“ sauce from it – see tip, remove the tube and give the roast pork a good 10 – 15 in the hot tube to brown a little. This gives it even more flavor.

TIPP FOR Roast pork in a roasting tube

If you want to give your roast pork in a roasting tube a fine sauce, puree the vegetables from the roasting tube, put them (together with the roasting liquid, some more soup, 75 ml red wine and 125 g sour cream (Schmand)) into a suitable saucepan, boil everything up briefly and you have your tasty sauce that most people can’t or won’t do without.

If the sauce is still too thin for you, thicken it with a little cornstarch dissolved in cold water or dark sauce thickener. But PLEASE: Do not make wallpaper paste out of it. It would be a real pity.

  • PUBLISHED
    09/2021
  • VIEWS
Last updated on 10.10.2021
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