Roast Pork

Preparation

• 1
  Preheat the oven to 225°C. Score the rind of the pork loin crosswise without cutting into the meat.
• 2
  Finely crush the peeled garlic with about 1 tsp salt, peppercorns, caraway, and thyme in a mortar. Now mix in the oil and rosemary and rub the meat all over with the seasoned oil.
• 3
  Fill a roasting pan with a finger's width of dark beer. Then place the roast, rind-side down, into it, put the roasting pan on the bottom rack of the oven, and cook the meat for 15 minutes on each side.
• 4
  Meanwhile, slice the carrots, halve the leek and cut it into 5 cm long pieces. Peel and quarter the onion. Add the carrots, leek, onion, and bay leaf to the pot and baste the meat with the remaining beer.
• 5
  Let the roast braise for another 45 minutes, basting occasionally with the pan juices. After 45 minutes, reduce the heat to 175°C and pour in the stock.
• 6
  Move the pot up one rack and let the roast braise for another 45 minutes, basting repeatedly with the pan juices.
• 7
  Afterward, remove the roast pork, place it on a platter, and keep it warm in the turned-off oven with the door ajar. Remove the bay leaf and thicken the pan juices in the roasting pan on the stove over high heat. Puree the vegetables and pass them through a sieve. Season with salt and pepper and serve with the thinly sliced meat.