Roast pork-hunting

Required Products:

800 g pork - pulp

salt

cumin seeds

30 g bacon

60 g melted butter

125 g broth - or 1 bouillon cube

30 g onion

120 g roots (carrots, parsley)

3 black pepper - pea

2 Carnation - bud

1/2 pcs. bay leaves

40 g wheat flour
some flour to choose? we'll show

2 Art. l. syrup (rosehip jam or red currants)

1 pcs. lemon

125 g white wine

Rub the meat with salt, pepper and chopped cloves, cumin and fry the meat on both sides in butter with chopped bacon. Pour the broth, add the bay leaf and simmer in the oven.

Cook over low heat until tender sliced onions and roots. Vegetable broth, strain and pour from time to time roasting meat.

When the pork is browned, remove it from the oven. Add the flour resulting broth, the dried until golden brown and diluted part of the broth, and cook to make a thick sauce. Strain the sauce is ready, add the syrup, lemon juice and wine. Once again, boil on low heat.

Pour sauce cooked meat. Serve with mashed potatoes.