Glazed Pork Loin Roast

Preheat the stove to 250 degrees. Mix salt, pepper and rosemary and press this mixture firmly into the roast pork. Next, place the seasoned pork, fat side up, in a heavy Reindl large enough to hold the meat. Without a lid, now roast on the middle rack of the oven for 20 to half an hour, turning two or three times to the other side, until the pork is lightly browned. Next, reduce the oven heat to 165 degrees , spread the sliced onions, carrots and bouquet garni around the pork roast, cover the Reindl and roast for another 40 min, basting the meat every 10 min with the juices that have formed.

In the meantime, butter the bottom and sides of a shallow ovenproof dish that should be about 30 cm long and 4 to 5 cm deep. Melt 2 tbsp. butter in a frying pan of 20 to 25 cm ø and saute the onions in it at a moderate temperature, stirring occasionally, for about 10 min. until they are soft and have taken on a slight color. When the roast pork is sufficiently pre-cooked, spread the potato slices on the bottom of the dish, season with salt and pepper, place the onions over the potato slices and pour the heated clear soup over them. Cover everything with the roast pork and sprinkle the meat and potatoes with 2 or possibly 3 tablespoons of the fat from the browned potatoes.

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