Easter Roast Loin

Do you still feel the holiday spirit? Let it last as long as possible. Holidays are a great time in the kitchen, and this time we can experiment with traditional recipes for Easter delicacies. My suggestion today is pork loin roast on a vegetable puree with the addition of flavorful beetroot salad with horseradish 🙂

Preparation:

I marinated the meat in mustard, vinegar, salt, pepper, marjoram, rosemary, cumin, turmeric, and coriander, and refrigerated it overnight.

I put the vegetables cut into smaller pieces: carrots, parsley, celeriac, leek, onion, garlic and spices: bay leaf, allspice, salt and pepper. I poured it all over with water and simmed it over low heat until the vegetables were al dente. I poured out the broth and blended the vegetables into puree.

I fried the meat on each side in a hot, dry frying pan, then I put it in a casserole dish and into the oven preheated to 180°C. I added the broth from vegetables to the meat and roasted it with the lid on for about 20 minutes.

In the meantime I grated the beetroot and the apple, mixed them with vinegar, salt, pepper, coconut sugar and horseradish. I added the watercress on top.

I put the meat onto the puree and served it with the beets 🙂