Roast pork with rosemary and garlic jus
A succulent roast pork with a spicy rosemary and garlic jus is ideal for the holidays. The fragrant sauce makes it a deliciously rustic main course. The alcohol-free red wine from Giesen Merlot is a perfect match. This wine has notes of blackberries, wild herbs, red berries and toasted oak. Together they add depth and warmth to this classic dish. A perfect combination for a tasteful Christmas Eve.
Ingredients
- 400 grams of roast pork or roast veal
- 1 tablespoon olive oil
- 1 sprig fresh rosemary
- 2 cloves garlic, crushed
- Salt and freshly ground pepper to taste
- 100 ml beef or vegetable stock
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- Extra sprig of rosemary (optional)
Preparation method
- Preheat the oven to 180°C. Rub the pork roast with olive oil, salt, pepper, rosemary and the crushed garlic cloves. Heat an ovenproof pan over medium heat and sear the meat on all sides until golden brown.
- Place the pan with the meat in the oven and roast for about 20-25 minutes, or until the meat reaches a core temperature of 65 °C for a nice juicy result. Remove the meat from the oven and let it rest for 5 minutes under aluminum foil.
- Return the pan to the stove, add the stock, balsamic vinegar and honey, scraping up any bits from the bottom of the pan for extra flavour. Let the juices reduce for a few minutes, adding an extra sprig of rosemary for a spicy touch.
- Slice the pork roast and spoon the garlic jus over it. Garnish with a sprig of fresh rosemary if desired.
