Pork roast

Peel the vegetables and fruit and roughly chop them, setting aside one onion for the relish. Finely grate the lemon zest and crush it in a mortar with fennel, caraway seeds, and salt. Score the rind of the pork roast in a diamond pattern with a knife and rub it with the spice mixture. Preheat the oven to 180 °C.

Heat half the oil in a large roasting pan, brown the meat all over for 10 minutes, then set it aside. Fry the diced vegetables in the remaining oil. Add malt beer, apple juice, and vegetable stock, bring to the boil, place the meat on top of the vegetables, and roast in the oven for 90 minutes.

Meanwhile, prepare the relish: peel and finely dice the remaining onion. Finely dice the Kühne pumpkin pieces and Kühne fine cornichons. Sauté the onions in the remaining oil over medium heat for 5 minutes until translucent. Add the pumpkin and cornichons and briefly sauté. Add Kühne Condimento Balsamico Bianco and brown sugar, simmer for 5 minutes. Season with salt and pepper.

Remove the roast from the oven, lift it from the vegetables, and keep warm. Pass the vegetables through a sieve, collecting the liquid. Press the vegetables well with a wooden spoon. Reduce the liquid over high heat for at least 10 minutes until it has a thickened consistency. Season with salt and pepper.

Slice the roast and serve with pumpkin relish and sauce.