... LoveAffair Cakes by mirela …: Marinirano svinjsko pecenje sa umakom od jagoda i proljetno peceno povrce / Marinated Pork Roast with Strawberry and Elderberry Sauce & roasted spring Vegetables

Volim kada nam je ovako divan tanjur na stolu. Volim ove divne boje i nesto neuobicajeno, nesto malo bogatije i nesvakodnevno. Buduci da je meso obavezno na Brunovom jelovniku, skoro pa svaki dan nam je na stolu. No vremenski si nazalost ne mogu priustiti da ga za svaki obrok mariniram po dan/dva. No potrudim se barem jednom tjedno. Volim kuhati i kemijati no ipak, moja prava i prva ljubav su deserti.. Negdjeprije mi je B rekao..zenice,do nedavno je bilo tri rucka pa desert a sada je bome tri deserta pa rucak :))

Marinirano svinjsko meso sa umakom od jagoda & proljetno peceno povrce
za marinadu i meso:

komad svinjskog mesa
krupna sol
svijeze mljeveni papar
1 zlicica majcine dusice
2 lovorova lista
mijesano maslinovo i suncokretovo ulje
2 jabuke
3 reznja cesnjaka

peceno povrce:

mladi krumpir
cherry rajcice
mladi lik
ljubicasti luk
krupno mljevena sol
ruzmarin, svijezi ili suhi
maslinovo ulje

umak:

ostatak umaka u kojem se peklo meso
4 zlice marmelade od jagoda i bazge

Postupak:

Meso utapkajte sa zacinima i uljem i marinirajte preko noci. Pokrijte folijom i stavite ga peci sa cesnjakom i jabukama isjecenim na 4 dijela i pecite na 185C dok meso ne omekani. Mozete uzeti but ili bilo koji komad mesa tako da vrijeme pecenja varira. Otprilike svakih pola sata pogledajte i ako je potrebno podlijte vodom kako nebi zagorilo. Jabuke pomazu kako bi meso sto vise omekanilo. Kada se meso ispece, zamotajte ga u foliju dok se povrce ne ispece.

Krumpire, rajcice i sve ostale sastojke dobro operite,posusite,posolite i popaprite. Sve pouljite po zelji i stavite peci otkriveno na 180C. Kada krumpire mozete lagano probosti nozem,onda su peceni.

Za umak procijedite sok u kojem se peklo meso. Reducirajte ga na pola i dodajte marmeladu. Ako nemate marmelade mozete ukuhati voce po zelji ( po mogucnosti bobicasto) tako da vocu dodate zlicu secera i kuhate dok ne dobijete gustu 'marmeladastu' smijesu.

Serviranje: meso izrezite na tanke kriske i pospite umakom. Posluzite uz peceno toplo povrce.

Dobar tek!

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Marinated Pork Roast with Strawberry and Elderberry Sauce & roasted spring Vegetables

Love to have a beautiful dish like this on the table. I love these beautiful colors, something little bit unusual or better say not an every day meal. Since meat is a must have on my husbands sport menu, I prepare it almost every day. It takes time and organization to marinade it over night so I don't do it every time but I try to do that at least once a week.

Marinated Pork Roast with Strawberry and Elderberry Sauce & roasted spring Vegetables

for the marinade:

a piece of pork meat that you prefer
sea salt
fresh grounded pepper
1 teaspoon of thyme
2 bay leaf
mixed olive and sunflower oil
2 apples
3 cloves of garlic

roasted vegetables:

handful of young spring potatoes
cherry tomatoes
spring onions
purple onions
salt
rosemary
olive oil

for the sauce:

all the leftover juices and vegetables from baking the meat
4 spoons of strawberry and elderberry marmalade

Directions:

Cover the meat with all the spices and oils and marinade it over night. Add the garlic and apples cut in 4 to the pan with meat, cover with foil and bake on 180 C until meat becomes soft. Around every half an hour or 40 min take a look and if the liquid evaporated add some more water in order not to burn. Apples help the meat to become more soft. When the meat is done, wrap it in a foil and let it stand until you finish the vegetables.

For the vegetables mix everything with oil,salt and spices. Roast / bake until nice golden on 180C.

For the sauce strain the liquid where the meat was baked and reduce it to half in a sauce pan. Add the marmalade and whisk until combined.

Serve the meat covered with the sauce and vegetables on the side.

Bon Appetite!