Main · Lower Austria
Weisser Zwetschkenbraten
Plum-glazed roast pork — pork loin in a sweet-sour plum and caraway crust with plum schnapps.
Ingredients
- 1.2kg pork loin
- 200g plum jam
- 2 tbsp plum schnapps (Zwetschkenbrand)
- 1 tsp caraway seeds
- 4 shallots, halved
Method
- Score the pork loin fat in a crosshatch. Season with salt, pepper, and caraway.
- Mix plum jam with schnapps and brush half over the pork.
- Roast at 180C for 60 minutes, basting with remaining glaze every 20 minutes.
- Rest and slice. Serve with roasted shallots and buttered noodles.