Roast smoked pork loin (Kasseler)

1. Place the whole smoked pork loin in a roasting tin and brush the surface thinly with the mustard mixed with the crushed garlic.

2. Scatter the quartered onion, sliced carrot and bay leaves around it.

3. Pour in the stock and dark beer so the vegetables are covered.

4. Cover with foil and braise in a 180 °C oven for 50 minutes.

5. Remove the foil and roast the meat for a further 20-25 minutes, basting with its own juices, until browned.

6. Rest the loin before slicing; strain the roasting juices and serve them as a sauce.

Tip: Kasseler is already smoked and lightly salted, so there is no need to add extra salt.